Reviewed: Oct. 26, 2008

Quite good! I like them a bit hotter so I did not boil the peppers. Delicious both hot and cold. Definitely worth making!

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Food Eater

Cooking Level: Intermediate

Home Town: Oceanside, New York, USA

Living In: Kingston, New York, USA

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Reviewed: Oct. 20, 2008

YUM! I didn't boil these and kept some of the seeds inside for extra heat. YOU MUST WEAR GLOVES FOR THIS ONE :)

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Nicole

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Oct. 12, 2008

They were great! A little tip when stuffing the Jalapenos... I kept the cream cheese cold and mixed it together with my hands(brr).. BUT than I rolled them like little tooties rolls in my hands and laid them in the Jalapenos.. Worked wonderfully! Alot easier than pouring or stuffing!

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Lacey Jo

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Reviewed: Sep. 11, 2008

I forgot to add the worchester sauce.(dingbat moment) and they were still great. I will make these again.

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Party Chef

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Reviewed: Sep. 2, 2008

AMAZING!! These were gone before I knew it. My advice it to overfill the slices a little bit because when it spills out and the cheese burns slightly on the pan it is delicious. Make sure you use gloves when handling the peppers and keep your kitchen ventilated. The fumes during cutting and boiling can be brutal!

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Aug. 27, 2008

We make these on Fridays for a nice start to the weekend with some cold beer...yum! I prefer the peppers to be not so soft after coming out of the oven so I skip the boiling (as a result we call them butt burners at our house.) We know the consequences of eating them, but just can't help it -- there sooo good. I fill each half with cream cheese then dip in bacon bits (Oscar Meyer comes in a bag) then dip in sharp cheddar. Then into the oven. Its about 10 min of prep time and 15 min in the oven. Easy, impressive, and left overs are so good cold. One of my faves!

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LILLYG73

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jul. 2, 2008

I followed this recipe word for word and made them for an end of the school year party for a big bunch of high school teachers. They INHALED them! Except for my wife being kind enough to save me one I would not even have had a taste. Needless to say, they were a big hit. Had many asking for the recipe.

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apache1970

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Reviewed: Jun. 22, 2008

These were very, very good. It was the first time I made them at home and was surprised at how easy they are to make. I did as a previous reviewer said and baked the jalapenos 10 min before I stuffed them. I also rinsed and dried them after seeding them and that helped tone down the heat. I think I actually would have preferred a little more heat though so maybe I will bake only 5 min before stuffing next time. I would like to try these with extra sharp cheese next time or mix it with pepper jack to kick it up a little. Thanks for a great recipe.

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CARDINALLOVER

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2008

BIG hit at our last party. Will make again and again.

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KarenS

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Reviewed: May 26, 2008

People are always hesitant to try these when I make them since they're afraid of burning their tongues, but with the option to boil some of the heat out (I boil for 5 min.) they're a lot more crowd friendly. Once, when I made these little gems for a family get together, a cousin said "these would be great on a burger" I plan to try that very soon. They are great by themselves too though -quite addictive! Also, they turn out even better when you bake them on a stone - pampered chef has some great ones.

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Ilovemykids

Cooking Level: Intermediate

Home Town: Grandville, Michigan, USA

Living In: Sioux Center, Iowa, USA

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Reviewed: May 20, 2008

Very good appetizer. I boiled the peppers for about 5 mins to help alleviate some of the heat. Unfortunately, I didn't follow the advice of others and failed to use gloves when touching the peppers. Needless to say, I accidently touched my eyelid and burned it. BE CAREFUL. ENJOY!

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GoRedSox

Cooking Level: Intermediate

Home Town: Marshfield, Massachusetts, USA

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Reviewed: May 11, 2008

I made these for a backyard party and they were great! I did not boil the peppers first. Once I removed the seeds and baked them they were not too hot. Be sure to wear rubber gloves when you seed the peppers! YUM YUM YUM!

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Madenish

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Reviewed: Apr. 18, 2008

It got only three stars for boiling the peppers. It made them tasteless and squishy. Luckily we left half of them raw which was perfect, 5 Stars. The baking process will make them mild but not squishy and tasteless. AND as others mentioned during the boiling process it is hard to breath in your house from the hot oil being released into the air so that is another good reason to not boil. The longer you bake them the milder they are so if you want mild just bake them longer.

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HJCARY

Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Mar. 7, 2008

i love these but i did boil it a little to much so it was not as spicy but still very very good. i will make this agian and gain.

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liliya P

Cooking Level: Expert

Home Town: Anoka, Minnesota, USA

Living In: Ramsey, Minnesota, USA

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Reviewed: Feb. 4, 2008

These were absolutley delicious! I followed recipe except I halfed it because it was just for hubby and me. I used sharp cheddar and only boiled jalapenos for 2 min. because we like it hot. Added finely sliced green onion along with the bacon bits on the top. Baked for 10 min. and only a little of the filling came out. We'll definitely make these again and again!

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Reviewed: Jan. 20, 2008

This recipe was pretty labor intensive but awesome, with modifications. During the boiling process, we were all suffocated and hacking due to the fumes coming off the steam. We had to open all the doors and windows. Next time I will boil the peppers before my guests arrived! I omitted the Worcestershire sauce because I didn't have any. I also roasted the peppers on their own for about 15 minutes at 400 degrees and then let them cool before I stuffed them. Baked again for 10 minutes with the stuffing and they were awesome. I made about 40 for a football party and they all got eaten with rave reviews from guests. Will totally make again!

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nancypants

Cooking Level: Expert

Home Town: London, Ontario, Canada

Living In: Denver, Colorado, USA

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Reviewed: Jan. 11, 2008

Not great. Boiling the jalepenos makes them loose all of their spiciness. The cheese stuffing was ok.

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Julie

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Reviewed: Jan. 3, 2008

These were delicious. The directions should have said to melt the cream cheese because I just let it sit on my counter until it was really soft, not soft enough though. Next time I will nuke it before mixing because it all got caught in my mixer! I ended up heating up some sour cream in the microwave and then mixed it in with a fork. Because of the sour cream, it started to bubble over a bit in the oven. 15-20 minutes is plenty also. I boiled half for 5 minutes and the other half for a full 10. The 5 min ones had so much more flavor and not too much heat. Kids even ate them, even my mom who can't do spice loved them. And one more thing-it takes a long time to cut, seed & devein these things! Longer than the prep time listed-but well worth the effort. Thanks, can't wait to make these again.

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Shelby

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Springfield, Oregon, USA

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Reviewed: Jan. 1, 2008

I just made these last night for New Year's. WOW! SOOOO Good! I mixed a packet of ranch dressing with the cream cheese and only had fresh bacon bits off the shelf and it was so delicious. I could have eaten the whole pan myself. This recipe is also good because it's easy to prepare ahead, perhaps a few hours ahead, and pop them in the oven when you're ready.

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