Reviewed: Aug. 22, 2007

I served these over the course of two weekends. A family renuin on one weekend and a cook out the other. Both family and friends loved these. People were hiding them and hourding them. My mother actually hid some in the back of the fridgerator to take home. We have found that either leaving some of the seeds in or grinding them and putting them in the mixture makes them spicier. Remember to use gloves when handling.

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jen

Cooking Level: Beginning

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Reviewed: Aug. 18, 2007

These were very good! Used maple sausage, maple bacon, and chive and onion cream cheese. Left seeds in half of the peppers. So some spicy, some not. But they were all were great! Took longer than 20 minutes in oven, but who cares. They were easy to make, and everyone liked them! Next time a think I will use regular hickory smoked bacon instead of the maple stuff, to cut down on the maple flavor. but when all said and done, wouldn't matter what type of bacon you use, it would still be a killer recipe! Thanks!

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SHAWN

Cooking Level: Expert

Living In: Moorhead, Minnesota, USA

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Reviewed: Jul. 2, 2007

This recipe is GOOD. My Dad handed on one like this to me a time ago. To make this perfect change a couple things. Same idea just a little differant. First use pineapple cream cheese or even strawberry. Use maple sausage and maple bacon. DON'T cut peppers in half, just cut tops off and gut with small knife. Rinse with out with water and stuff with mix. Use a full slice of bacon per pepper. Start at middle of pepper then over open end and back to middle on same side then wrap around and secure with toothpick. Will be tricky. Cook on grill or smoker.You have to babysit them on grill but they are worth the effort. As for how spicy a pepper is good luck, you never know what you will get, I have found though when the pepper has black in the skin it is warmer or HOT. I can't imagine this cooked in an oven but I guess it could work. I haven't met anyone who didn't love this. This is requested alot.

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Shelly

Cooking Level: Intermediate

Living In: Weatherford, Texas, USA

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Reviewed: Jun. 29, 2007

I'm giving this 5 stars and I didn't even eat one...but I made 100 (50 peppers) for a Memorial Day party and they were all gone in an hour. I grilled mine, open side down first, then flipping over; next time will try broiling. All jalapeno peppers are not created equal - some are hotter than others. I don't think it's a good idea to make these in advance (before cooking); some of that "juice" has to get into the cheese mixture and make it hotter. IMO

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ELLIS917

Cooking Level: Expert

Home Town: Florala, Alabama, USA

Living In: Laurel Hill, Florida, USA

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Reviewed: Jun. 22, 2007

ok - Question. I made these and they sat in the fridge for 2 hours before cooking. They were then soo very spicy some people couldn't eat them...doe sthe size of the peppers affex=ct how spicy they are? I took the seeds out I thought...

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LISA29967

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Reviewed: Jun. 12, 2007

I have made these and they are so good, always get snapped up quickly. One idea: Sometimes I toss in some cumin seeds with the cream cheese mixture and it adds a nice extra flavour.

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CHEYENNIGANS

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: May 16, 2007

What a hit with everyone at the party! The reviewer who mentioned brushing the bacon with honey before wrapping the pepper was right on! It adds that background flavor that makes people wonder. Also, added cayenne for some extra heat to the sausage/cream cheese mixture. My peppers were somewhat mild so this punched up the flavor a bit. I used a convection oven to bake the peppers and even that didn't crisp the bacon as much as I would have liked. Next time I'll microwave the bacon slightly before I wrap the peppers. Thanks for the recipe -- I'll make it again and again!

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krash

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: May 10, 2007

Awesome awesome awesome! I did use gloves for cutting and seeding the peppers which helped a lot. BUT, be sure not to touch your face at all, and do your best not to breathe while seeding. I about died until I figured out you need to hold your breath. Not sure I'll ever make them again because of that, but tastey and as far as heat goes I would say mild. Don't understand why seeding them was such an issue being as mild as they are - but it is!

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Camas Mom

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Camas, Washington, USA

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Reviewed: May 9, 2007

Everyone loved this, I sliced the bacon down the center lengthwise. Microwaved it for a minute and a half. Added a cup of chedder chese to cream cheese mixture. Added some chopped cilantro. They all asked for the recipe. Thanks!

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VICJEAN

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Reviewed: May 6, 2007

Big hit at parties!

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DIZZYDEE30

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Reviewed: Apr. 6, 2007

My guests loved these. I thought they were very easy to make. I added a little garlic to the cream cheese. Used the broiler the last 4 minutes as suggested in comments. I had quite a bit of the mixture left... needed more jalapenos! hint: I used disposable aluminum foil broiler pans (3 for 2.oo) made for easy clean up and worked well for these!

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Conchmom33

Cooking Level: Intermediate

Home Town: Elmhurst, Illinois, USA

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Reviewed: Mar. 25, 2007

I made this for a BBQ. I usually make these with blue cheese stuffed in the jalapeno then cooked on the grill. I used the wrapping it with bacon idea I got from this recipe and it was delicious. I baked it for more like 30 minutes instead of 20. the bacon needed to be cooked longer. VERY YUMMY!!!!

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Sarah Melody

Cooking Level: Intermediate

Living In: Atascadero, California, USA

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Reviewed: Mar. 8, 2007

These were extremely good. However next time I would keep the seeds in since this was not spicy at all and I like hot foods. I just used my fingers to insert the filling into the jalapenos, it was a lot easier than using a spoon or knife. These went over well at the party I took them to. I only made 1/5 the recipe. There was a lot of the beef and cream cheese left over so I would scale that down. I too used twice the amount of bacon.

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anneinedu

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Reviewed: Feb. 6, 2007

I made these for a Super Bowl party. I'm only going to give this recipe a 3 as it was extremely time consuming. I cannot eat jalapenos and have never dealt with them so if you are like me, here's my hint - WEAR GLOVES or don't touch your face, even AFTER washing your hands. I wish I would have cut the bacon lengthwise as they would have been easier to wrap. And as others have said, 1 pound of bacon is not enough no matter how you slice it. Everyone at the party said they were ok but raved more about my marshmallow popcorn (which came right out of a box)and only took 5 minutes to make.

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BROSNANFAN

Cooking Level: Expert

Home Town: Minden, Louisiana, USA

Living In: Springfield, Illinois, USA

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Reviewed: Feb. 5, 2007

These were sooo good. You will need more bacon than listed (consider 30 jalapenos cut in half=60 individual appetizers=60 bacon 1/2's) and they do take time, but so worth it!

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Ann

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Reviewed: Feb. 4, 2007

These were really good! I halved the recipe, however I needed a full pound of bacon in order to wrap all of the jalapenos. It really makes a lot... for our Super Bowl gathering we had 8 people and mostly everyone only ate one or two, so we had a lot left over. I would reccommend using this recipe for a larger party, but everyone said they liked them.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Feb. 3, 2007

They were are big hit the only problem was the time it took to make them. The recipe needs to be fixed a little for the bacon and I also precooked it a little to help speed up overall cooking time. I made them for a large party after doing 180 of them the only way i will do them again is in small batches. They were great just take a little to long for big partys.

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shtocoh

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Reviewed: Jan. 25, 2007

Very good and very rich!

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Lindsey

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Reviewed: Jan. 23, 2007

I fixed these and took to a party. I added green onion and garlic to the sausage/cream cheese mixture. I baked them on a wire rack in the oven to get rid of some of the grease. They were wonderful. Needless to say, my treats were the first to go. Thank you for such a great recipe.

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Merry

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Reviewed: Jan. 17, 2007

It was a great hit at my friend’s party. I added ground red pepper and hot sausage to the mix. Broiling the last two minutes was a great tip. You defiantly need more jalapenos and bacon than described. I live in TX so I have had this dish all different ways; but we all agree this is the best recipe. Nice and HOT!!!!

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Jeri

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