Rob's Screaming Stuffed Jalapeno Peppers Recipe

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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.

—Bryan

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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.

—SHELLISEASHELLS

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55 Ratings

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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.

—LKelley

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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).

—DonThomas

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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!

—scott

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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!!!!

—A.J.

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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!

—4boys2cook4

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Sep 29, 2009

Wow! These are the most delicious stuffed jalapenos I've ever tasted. I was so curious about the cream cheese and the other ingredients...different from the usual cheese. I used the sunflower oil packed, but didn't realize it at the time that I bought it. I really squeezed the oil out with a paper towel as much as possible. I oven roasted them and I am definitely sharing this recipe. Very,very tasty!!

—terod1

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Nutrition

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
683 mg
27%

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

Nutritional Information

Rob's Screaming Stuffed Jalapeno Peppers

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 317
Calories from Fat: 249

% Daily Value *
Total Fat 27.7g 43 %
Saturated Fat 14.9g 75 %
Cholesterol 82mg 27 %
Sodium 683mg 27 %
** Potassium 331mg 9 %
Total Carbohydrates 5.8g 2 %
Dietary Fiber 1.4g 6 %
Protein 12.1g 24 %
Sugars 2.2g
** Vitamin A 23 %
** Vitamin C 34 %
** Calcium 7 %
** Iron 14 %
** Thiamin 21 %
** Niacin 35 %
** Vitamin B6 21 %
** Magnesium 8 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.