Recipe by TIFFANY WEAVER
"These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!"
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fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package
whipped cream cheese
bacon, cut in half
Absolutely Deeelicious!!! After making these twice, I've determined to use a whole slice of bacon to wrap the pepper. I had cream cheese oozing out with half slice. This fixes that problem and still bakes up crispy and perfect! If you don't want to buy pre-whipped cream cheese, just beat a block of the normal variety on high with your mixer...works just as wonderful!
At first, I thought I had a disaster on my hands. I checked the peppers only after 30 minutes baking at 400 degrees and already my bacon that was wrapped on the bottom was burning, and some of the bottoms of the peppers were so soft they were almost liquid-like. The cream cheese had practically browned and it was crispy like. I tasted one and it tasted allright, and my husband liked them...but there were some I had to throw away because the bacon was burned too bad. I checked it only after 30 minutes, if I had waited till 45 minutes after I probably would have wound up pitching the entire batch away. I think I am going to have to reduce the temp on the oven as well as watch it more closely. From what I observe though, most of the reviews did not have this problem? I have had these peppers before when my best friend made them, and they were amazing. I hope to achieve that next time.
I prepared 40+ halves and there weren't any left over...Everyone raved about them. I modified the recipe a tad by adding finely shredded mild cheddar to the whipped cream cheese--and instead of wrapping the peppers with bacon I but real bacon bits into the cream cheese. I also topped the stuffed peppers with finely shredded cheddar and then baked for 40 minutes (or when the cheese began to look like a finished topping). Again, these were a huge success..You betcha I'll be making these all the time--PLUS--this is a great finger food for low-carbers!!! Enjoy!
YUM!!! I made these last night and my boyfriend and I loved them. We actually compared them to our current favorite appetizer. We will be having these all the time. So easy too. I used regular cream cheese instead of whipped and it worked fine. i also added a little bit of shredded cheese which did hold in the cream cheese, tiny bit of cayenne pepper and the bacon. I ended up turning it up to 425 degrees for the last 10 minutes to get the bacon crisp. Yum Yum! thank you!-UPDATE I have made these little yummy's at least 25 times now. Everyone loves them. We cook them on the BBQ on foil when we go camping all the time.
Yummy and easy. I could not believe in cooking these that you lose most if not all of the heat, but still sooo tasty.
Instead of regular cream cheese, use pineapple cream cheese. This adds a wonderful sweet taste to the spicy peppers.
Practically perfect in every way. Quick and delicious. I recommend a surgical mask along with the latex gloves while seeding: a lungful of capsaicin will make you cough.
This recipe is awesome! My mother-in-law makes it every Christmas Eve and it goes great as an appetizer for Seafood gumbo! Get those Cajun juices flowing... After she wraps the jalapenos in bacon, she rolls the poppers in breadcrumbs before baking. Deeeeelicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Jalapenos III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 162
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