Stuffed Jalapenos
Perfect for the big game or any family gathering. I make these for every Alabama football game and Thanksgiving dinners. Since there are just two of us for the football games, we have leftovers for a couple of days. These make great breakfast snacks and treats for lunch at work. When I make them at Thanksgiving, there are no leftovers. I mean none! You better get them on the first trip. 🙂
Servings Prep Time
40peppers sliders 30minutes
Cook Time
45minutes
Servings Prep Time
40peppers sliders 30minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Fry up your bacon crispy for easy crumbling. If you don’t have bacon, you can substitute bacon bits. About a handful will do.
  2. Gather your ingredients. Place all cheese items in a bowl to soften and toss in the Chipotle. Go ahead and crumble your bacon over the top of the cheese and set aside. Notice in this picture I am using half of the Goat Cheese and half of the Original Cream Cheese. These are 8 oz packages.
  3. Preheat oven to 350 degrees. Line a cookie sheet or shallow pan with aluminum foil. This will help with cleanup later. The cheese can get messy! Alternately, you can use disposable aluminum pans. Spray pan with non-stick spray or coat with oil or butter. Anything to help grease the pan and keep the peppers from sticking. On this batch, I used bacon drippings and a brush to coat the foil. Worked wonderfully.
  4. Put on your gloves! 🙂 Trust me on this: Wear the gloves. I’ve forgotten to put them on in the past and my hands burned for hours. Don’t chance it.
  5. Wash, slice and seed the peppers. This takes the most time. Once all are sliced, if you want a less hot pepper experience, you can rinse the peppers under running water in a colander. Shake to dry.
  6. Now let’s get down to business. Stir up the cheese and bacon that has been sitting aside. It should be easier to mix than when it was fresh out of the refrigerator. – (You are basically making a cheese ball. So, remember this recipe if you need an appetizer and don’t have time for the whole pepper recipe. Yummy on a cracker. Make it fancy by rolling the ball in chopped pecans.) – Back to our recipe!
  7. With a small spoon, scoop cheese mixture and fill peppers, placing them on the pan as you fill. Start by filling them to the top without over filling to make sure you have enough mixture for all the peppers. The size of peppers vary. I choose the largest ones I can find. I like the big ones because they are easy to clean and fill. Once all the peppers are filled, go back and over fill any you wish. Sprinkle with Paprika or additional Chipotle. I like them to be smoky. If you like more smoky flavor, try putting them on the grill, instead of in the oven, especially if you are grilling anyway. (Pictured is one of two pans this recipe yields)
  8. Once all are ready for the oven or the grill, pop them in and let them cook about 45 minutes. You’ll want to start checking them about 30 minutes in. The smell is incredible! The cheese needs to melt, but more importantly, the peppers need to roast. Notice the bright green of the fresh pepper. We want the cooked pepper to lose all the crunch and the flesh to be more of an olive color and kind of wrinkly. Don’t rush the cooking time. I know the smell is killing you! The filling should be a little golden red. Trust me, it’s worth the wait to roast these just right.
  9. At home, during football games, we just eat out of the pan. When we take them to a family gathering, I like to display them a little nicer. Find a cute platter or plate and arrange them neatly. They won’t last long so go ahead and take a picture! Enjoy.