Reviewed: Jan. 19, 2008

This was soooo good! I didn't have a problem at all with the peppers (fumes and such) so dont let that scare you, however if you think you might be sensitive gloves will help. One thing I found to be EXTREMELY helpful while wrapping was using Turkey Bacon instead of regular. It crisped up more evenly (using convection) and it was ALOT less greasy! This one is a keeper! I'll be making it tomorrow for the playoff games....Go Packers!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ado-Potato

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2008

Everyone loved these! However I did follow others advice 1)use a melon ball scooper, makes it so easy 2) scoop out under running water 3) putting honey on the bacon is a must!! It gave it that great spicy/sweet flavor. If you have convection cooking it cooked the bacon wonderfully. I think next time I will put in more cream cheese or some sharp cheddar.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2008

These are always a hit for parties (especially with the guys!) - usually add a little shredded cheddar to the cream cheese along with a dash of garlic powder. Be really careful with the jalapenos though - the fumes can take your breath away! Great to cook on the grill too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ABPATRICK

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2008

Excellent! I've had this recipe before without the meat in the cream cheese and would never go back. My husband is not a big fan of cream cheese so I was happy when I stumbled across this recipe. I too precooked the bacon, added a little groud cumin and chile powder to the mixture. I only made 1/2 the recipe and just laid the bacon on top. Also, I used a grapefruit spoon to clean out the peppers. It really speeded up the process.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DONHOF

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2008

I tried these for the first time and they turned out well. I partially cooked the bacon on a broiling pan before wrapping and then used the broiling pan to bake the poppers hoping that the bacon grease would drain away from the peppers. (I occasionally cook my breakfast bacon this way as well) They still seemed a little on the greasy side and I will probably crumble precooked bacon on top just before removing from the oven the next time I make them. I thought that they were at their best while they were still warm. Thanks for the delicious recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BigT

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Chambersburg, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2008

These are really good. Next time, I will fully cook the bacon and crumble it on top of the peppers. When I wrapped the bacon and then baked, the peppers were overcooked by the time the bacon was cooked (and I even part cooked the bacon to start with. The flavor was great, and I will make it again! Thanks

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Zelda

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2007

I made this recipe for everybody else and they loved it. I think doing the bacon before wrappin for the final cook would be great b/c it took way longer than 20 minutes to cook but everybody loved them in the end. Also I had a ton of left over sausage/cream cheese filling so I'll probably make a little less next time. However these Poppers were a hit.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Josh S.

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: Charlotte, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2007

This recipe is a keeper. I followed someones advice to halve and clean the jalapenos under cold water - that worked very well. I wore gloves and did not have any trouble with fumes. I cleaned the peppers the day before I needed them and waited to stuff and wrap them till the next day. I only used one pound of sausage - added a cup of chedar cheese, a little onion powder and some siracha (hot chili sauce). I had only cleaned 25 peppers and I did not have enough filling for all of the peppers - I used 2 1/2 pounds of bacon. Brushed the bacon with honey before baking - broiled the last few minutes. It was the first appetizer gone and I had several requests for the recipe. When I cleaned the peppers I removed all of the seeds and ribs - there wasn't hardly any heat so even those who don't like spicy foods were able to try them. The only downfall was the time it takes to prepare them - well over 2 hours.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

gina w

Cooking Level: Intermediate

Living In: New Boston, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2007

I have made this twice for birthday parties. They were the biggest hit ever. Everyone was asking me what was in them and how to make them. They were the first things to go!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MAGDA201

Cooking Level: Intermediate

Home Town: Millville, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2007

I made these for a tailagte party and they came out terrific. I made half with sausage and half without (everyone preferred with sausage). Left a few seeds in just to give the right amount of heat. I would highly recommend these as an appetizer...they are time consuming but well worth it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Laura Fabulous

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2007

Yum Yum. I did add green onion to the meat and did not use tooth picks and they came out fine. I also added a drop of honey on top of the bacon before cooking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Michelle S

Cooking Level: Intermediate

Home Town: Eau Claire, Michigan, USA

Living In: Stevensville, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2007

I made these for a baby shower and they were tasty. I made a few modifications as suggested by others. Used hot sausage and microwaved the bacon for about 90 seconds. I halved the recipe but still used up an entire pound of bacon. The hardest part was wrapping them in bacon...I got so frustrated that I finally just laid the strip over the top of the jalapeno. That seemed to work out fine. I do STRONGLY recommed wearing gloves...I didn't and 3 days later my hands are still burning from handling the jalapenos. Overall these are good but VERY time consuming to make.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SEELSEE

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2007

love this recipe if you well clean your peppers out side they will not choke you up,the fresh air helps.also they make a pepper cleaning tool so you can cut off the top and leave the pepper whole and clean it out.they also have a papper holder for the grill or oven.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sissy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2007

I've been making a version of this for several years. This is the first time I have added sausage to the mix. I will make them this way from now on. I took a batch to work last Friday and they were a huge hit. I had lots of requests for the recipe. Good thing I have internet access at work so that I could eailsy print the recipe. Here are some of the tips that I handed out to my fellow co-workers....be sure to use rubber gloves when handling peppers. Also, to reduce the "pepper fumes" in the air, fill your sink with water, float the peppers in the water. Working with a sharp knife and a spoon, slice them in half length wise and use the spoon to scoop out the seeds and veins. Do all of this under the water or you will cough hysterically! I learned this from experience many years ago. I also added about 1/2 cup of shredded sharp cheddar and a few sliced green onions to my cream cheese stuffing mix. Most people were surprised that these were actually very mild and quite tasty without a mouth of fire. I suspose, if you wanted some heat you could leave the veins or add some of the seeds back to your stuffing mix. ENJOY :)

Was this review helpful? [ YES ]
108 users found this review helpful

Reviewer:

ASTCLAIR1

Cooking Level: Expert

Living In: Oklahoma City, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2007

I sort of followed the recipe. I used 2 sausage links cooked and chopped fine. Drained well first. Added 8 oz. creme cheese some grated moz. cheese a little parm. and about 15 slices of pepperoni chopped fine. Stuffed the halved peppers. They are in the oven now, so guessing 5 stars.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ShirleyAnn

Cooking Level: Expert

Home Town: Hamburg, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2007

These were really awesome! Make sure the toothpicks are secured to the popper so that it all stays together.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BigL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 26, 2007

Excellent. I did 20 peppers, 1 pound sausage, 8 oz cream cheese and 1 cup shredded cheddar with 1-2 T. chili seasoning for the filling. One pound of bacon was perfect. I think the trick on the bacon is to get thin bacon that stretches some - I used Jimmy Dean Original. I did half of them in oven at 375 and took about 30 minutes. The other half we smoked on the big green egg. Oh baby so good!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NIKKIPHILLIPS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2007

These made me a goddess to my family! Wow. I only made a half-batch using a one-pound roll of Italian sausage, one package of cream cheese and just a bit of extra sharp Cheddar. I agree with the reviewers who suggested cutting the bacon lengthwise before wrapping. Using the convection oven crisped it nicely. Thanks so much for such a fantastic recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Karen

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2007

I made this poppers for one of my friends going away party and everyone loves it. And one week later I brought those to my friend anniversary, the poppers are gone within minutes. Everyone loves it. And it is very easy to make it. Even a cooking dummie like me can prepare them, I think, everyone will. Thank you for the receipe.

Was this review helpful? [ YES ]
0 users found this review helpful