Rob's Screaming Stuffed Jalapeno Peppers Recipe -
Rob's Screaming Stuffed Jalapeno Peppers Recipe
  • READY IN 30 mins

Rob's Screaming Stuffed Jalapeno Peppers

Recipe by  

"My husband and his friends love to munch on these when they get together to watch basketball or football. Warning!!! These are NOT for the taster who's mild at heart!! You can also bake the peppers in a preheated 350 degree F (175 degree C) oven for 15 to 20 minutes; broil 1 to 2 minutes to crisp the bacon. Red or yellow bell peppers cam be substituted to lower the heat."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate. Soak toothpicks 20 minutes in water.
  2. Place the cream cheese in a bowl, and mix in the garlic, sun-dried tomatoes, basil, and salt until evenly blended.
  3. Make one slit from end to end in the side of each jalapeno pepper, and scoop out the seeds. Spoon the cream cheese mixture into the center of each pepper. Wrap 1 piece of bacon around each pepper, and secure with a toothpick.
  4. Place the peppers onto the preheated grill, and cook until peppers begin to soften, about 10 minutes.
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  • Cook's Tip
  • You can also roast the jalapeno peppers in a preheated 350 degree F (175 degree C) oven for 15 to 20 minutes until the peppers begin to soften. To crisp the bacon, broil the peppers for 1 to 2 minutes.

Reviews More Reviews

Most Helpful Positive Review
May 24, 2010

Instead of just slitting the jalapenos, I cut out a wedge from the top and then replace the wedge after adding the filling and before wrapping with bacon. Note: if you do too good a job of scraping out the seeds, the peppers lose most of their "heat". For those that prefer screaming hot finger food, I leave about half the seeds in some of the peppers and mark them with red toothpicks.

Most Helpful Critical Review
Oct 04, 2010

i will add much more flavor to the filling next time and definitely make sure i have meaty bacon. mine turned out way to oily and not enough flavor but i know the concept is delicious.

Jan 04, 2009

I thought these jap poppers were delicious. We made them for New Years. I cooked them in the oven and they turned out great. I did end up cooking them a little while longer than the recipe said, and then broiling them until brown. The filling was mild, the first night (but I refridgerated some and made them the next day and they were slammin' hot. I froze some of the others (obviously this recipe make a gillion!) So I am interested to see if they turn out great too. Great recipe!! Thank you.

Apr 21, 2009

Great recips, I've been making these for years. I put Chorizo in mine. I'll put 10-12 in my smoker when I'm grilling ribs or brisket and slow cook them. The bacon shrinks around the poppers, then I slice them into wheels. I've also put them into a 250 degree oven and had the same reults (without the great smoky flavor though).

Jun 22, 2009

Man those are good peppers! Ate 10 of 'em in on shot! Screaming, though I'm not so sure of. I cooked them in the oven and the cooking must have taken the "scream" out of them. If your cooking them in the oven you might consider adding come crushed red pepper flakes or something if you truly like these to be hot. I honestly like them just the way they were, just mild and flavorful. I will make 50 of them next time!

Apr 22, 2008

I made these for a family party and my grandma told me I was a better cook than she was. That meant alot to me. The poppers were awesome and I wont have a bbq without them. Thanks for the recipe!!!!

Jul 20, 2009

I initially thought basil and sundried tomatoes were an odd combination for jalapenos, but these were excellent! I used oil-packed sundried tomatoes that I rinsed and added a clove of garlic. These were so tasty. . . I shared them with a friend who made them the next night for a get-together and they were a hit!

Oct 05, 2008

These are amazing! My husband and I are huge "hot" fans and this recipe does the trick! We use light cream cheese to cut back on calories a bit.


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  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 27.7 g
  • 43%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 634 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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