"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." — Allyson
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2 (8 ounce) packages
cream cheese, room temperature
chopped sun-dried tomatoes (not oil-packed)
chopped fresh basil leaves, or amount to taste
fresh jalapeno peppers
thinly sliced bacon
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.
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.
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.
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).
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!
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!!!!
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!
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Rob's Screaming Stuffed Jalapeno Peppers
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 249
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