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Jalapeno Pepper Appetizers
SUBMITTED BY:
Peggy Roberts
"These appetizers are so easy to make and they taste so good. I have to warn you that eating them is habit-forming!"
RECIPE RATING:
Read Reviews
(58)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
10 jalapeno peppers
4 ounces cream cheese, softened
10 bacon strips, halved
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What to Drink?
Sauvignon Blanc
DIRECTIONS
Cut peppers in half lengthwise; remove seeds, stems and center membrane. Stuff each half with about 2 teaspoons of cream cheese. Wrap with bacon and secure with toothpick.
Place on a broiler rack that has been coated with non-stick cooking spray. Bake at 350 degrees F for 20-25 minutes or until bacon is crisp. Remove toothpicks. Serve immediately.
FOOTNOTE
When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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REVIEWS
Reviewed on jun. 22, 2007 by armywife
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armywife
jun. 22, 2007
We added a pack of ranch dressing mix to the cream cheese before stuffing the peppers and it tasted even better than before!!
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17 users found this review helpful
We added a pack of ranch dressing mix to the cream cheese before stuffing the peppers and it...
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Reviewed on dec. 15, 2006 by STUARTRICE
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STUARTRICE
dec. 15, 2006
These are very good. The suggestion of 2 teaspoons of cream cheese is a bit off...it's more like 1 teaspoon. Also, for some reason mine took forever to cook....an additional 20 minutes. I finally turned the over up to 375.
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16 users found this review helpful
These are very good. The suggestion of 2 teaspoons of cream cheese is a bit off...it's more...
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Reviewed on oct. 14, 2007 by Melissa
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Melissa
oct. 14, 2007
These were wonderful! Instead of using individual toothpicks I put about 10 on skewers. It made it much easier to turn.
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14 users found this review helpful
These were wonderful! Instead of using individual toothpicks I put about 10 on skewers. It...
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Reviewed on sep. 13, 2007 by
PENNY1010
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PENNY1010
sep. 13, 2007
These are awesome!! I actually bake mine at 350 for 1 hour and they taste great!!
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10 users found this review helpful
These are awesome!! I actually bake mine at 350 for 1 hour and they taste great!!
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Reviewed on aug. 29, 2008 by
pootsyanne
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pootsyanne
aug. 29, 2008
I have made jalapeno pepper appetizers dozens of times and they are not always the same. Some have been very mild and others were so smoking hot that I could not eat them. The heat really depends on the peppers. I LOVE hot food but OUCH! One suggestion I have is, use green or red bell peppers instead of jalapeno peppers. You would probably have to use less cream cheese, or maybe substitute with a chunk of string cheese??? Then wrap in bacon and bake like the recipe suggests. I have used green peppers instead of jalapeno in the chicken stuffed peppers and it worked really well. Also, we serve ours with ranch dip/dressing or blue cheese. YUM!!!
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6 users found this review helpful
I have made jalapeno pepper appetizers dozens of times and they are not always the same. Some...
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Reviewed on mar. 22, 2007 by
Mommy of Four
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Mommy of Four
mar. 22, 2007
I just went to a Babyshower a few weeks ago where they served these. OMG, they were sooo delicious!!! The gal that made them thought she picked the wrong thing to make because she thought people wouldn't care for spicy foods...they were a hit! Everyone raved about them. I can't wait to make them!!!
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6 users found this review helpful
I just went to a Babyshower a few weeks ago where they served these. OMG, they were sooo...
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Reviewed on oct. 19, 2007 by
Christy
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Christy
oct. 19, 2007
Wonderful, I have been making theses for many years always a big hit! I make a double recipe because they go so fast. One hint; they take a little longer to prepare than listed. I prep the night before then cover with foil. I don’t put them in the oven they are much better on the grill!!!
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5 users found this review helpful
Wonderful, I have been making theses for many years always a big hit! I make a double recipe...
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Reviewed on sep. 3, 2007 by BRADYSMOM1
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BRADYSMOM1
sep. 3, 2007
I make a recipe similar to this, but I use 1 and 1/2 packages of cream cheese to 10-16 peppers depending on size. I add 1 tbsp mccormicks cajun seasoning and 2tsp garlic powder to the cream cheese and I use peppered bacon. They are great for grilling at tailgates and are always gone in a flash! For more kick sprinkle with cayenne pepper after wrapped and before grilling.
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5 users found this review helpful
I make a recipe similar to this, but I use 1 and 1/2 packages of cream cheese to 10-16 peppers...
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Reviewed on jan. 2, 2007 by cher
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cher
jan. 2, 2007
Fabulous! I cooked on the grill in a fish basket which added a great outdoor flavor just keep a close eye as the bacon fat drippings will cause the flames to rise and sear. I substituted Neufschatel for cream chees on half on the peppers for a lower calorie choice and you could not tell the difference. I removed ALL seeds and ribs which took out the HOT so I would include a little more ribbing next time to make a bit spicier. Everyone loved this dish! Easy to make the night before too.
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5 users found this review helpful
Fabulous! I cooked on the grill in a fish basket which added a great outdoor flavor just keep...
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Reviewed on mar. 4, 2008 by
MORWEN
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MORWEN
mar. 4, 2008
ok before I made these myself I read the reviews first and every review said that these things aren't hot. WELL I dont know what I did different but these things were SCREAMING hot. I had smoke comin out of my ears, I couldn't even swallow one...all I could think was "If I swallow I'm dead". LOL. And I am no stranger to hot food. BUT if you can handle the heat they really are quite delicious and it's killing me that I cant handle the heat because I want them!! But good luck to all who venture there.
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3 users found this review helpful
ok before I made these myself I read the reviews first and every review said that these things...
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