I love stuffed jalapeños and crave spicy and savory food now that I’m a winter snob. These bacon peepers wanted me to need to warm myself up on a chilly fall day.
This is easy and fast to do. I always order stuffed jalapenos or jalapenos when I’m eating out but this is the first time I’ve made them at home.
– 4 jalapeno peppers
– 2 tablespoons of cream cheese
– Medium cheddar cheese (grated)
– 1 green onion (finely chopped)
– 2 large sprigs of parsley (finely chopped)
– 8 strips of smoked bacon
1: Cut the jalapeno peppers in half lengthwise and remove the seeds and pulp.
Be careful where you put your hands, try not to touch your face, eyes or mouth as the pepper seeds are very hot at this point. If you have a pair, you can always choose to wear gloves.
2: Stir in the cream cheese, chopped parsley, scallions, and finally the grated cheese.
3: Stuffing: Stuff each pepper pod using a teaspoon.
If you have leftovers from the stuffing mix, why not use it as a savory topping on toast or as a little dip?
4 : Wrap: Place a stuffed jalapeno on one end of the bacon slice and roll until the peppers are completely covered. Depending on the size of your peppers, you could use half a slice of bacon for some of these. Use your eye to decide how much bacon you need when rolling the peppers.
5: Arrange on a lightly greased baking tray and hold a toothpick while baking. Bake in a preheated oven at 200°C for 20 minutes.