Reviewed: May 17, 2012

I've made these a number of times following the recipe exactly. I even made enough to freeze. They freeze great ! Take them right out of the freezer and put them in a 425 degree oven for about 20-25 minutes and they come out perfect ! I've both grilled and baked these (both from frozen and not frozen) and I actually prefer them baked.

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Reviewer:

kirby8988

Reviewed: May 3, 2012

I've been making these crowd pleasers for years and I'm back at 'em again for the neighbor's Cinco de Mayo party. I add about a 1/4 cup of shredded sharp cheddar cheese to the filling to enhance the flavor. It also thickens the filling which keeps it from running down your arm when eating. The only problem is making enough to satisfy the crowd. They go fast!

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Reviewer:

Chris A

Reviewed: Feb. 5, 2012

these are just friggin awesome.

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Reviewer:

drag0nwing

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Cooking Level: Intermediate

Reviewed: Sep. 12, 2011

Added a bit of garlic powder and hot chili powder to the cream cheese. Based on other reviews I used a whole slice of bacon per pepper half but I think that's overkill.

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Reviewer:

Alli G.

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Madison, Wisconsin, USA

Reviewed: Jul. 27, 2011

Excellent! We loved the basil & tomato in these. Only change was to use garlic powder in place of fresh because I didn't think the garlic would end up being cooked enough for our tastes - and I also baked them at 350 for 20 minutes, broiled for 2-3 minutes. Thanks :)

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Reviewer:

CookinBug

Home Town: Ithaca, Michigan, USA

Reviewed: Jan. 20, 2011

This is a great recipe, made them in the oven and everyone thought they were very tasty. One lesson wear gloves when preparing as your hands can get burned when taking out the seeds. I will be making these for the superbowl!!

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Reviewer:

Julie

Reviewed: Oct. 25, 2010

Please note: If you take nothing else from this review then take this. The filling can be made in advance and stored in the fridge. Then you can just pop a few on the grill anytime you gill out. All so the recipe does not say whether to grill direct or indirect. Direct worked like a charm. Now on to my thoughts of the recipe. Major hit at my last tailgate party. I made them the night before, then threw them on one of the grills while other stuff cooked. They finished in plenty of time to serve as appetizers. Once word got out how good they were I had people for several other tailgates coming by for a few and ran out WAY early.

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Reviewer:

mrdodd

Cooking Level: Expert

Home Town: Parker City, Indiana, USA

Living In: Daleville, Indiana, USA

Reviewed: Oct. 3, 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.

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Reviewer:

SHELLISEASHELLS

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Sep. 5, 2010

While the filling was good, and the idea of them being bacon wrapped is good....I felt the peppers them self had no real taste. I think I would like to try pickled jalapeno peppers rather then fresh peppers.

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