I have made these twice now and can say that they are outstanding. The trick is to scrape the inside of the peppers pretty well or else they will be too hot. I cook them for longer than the recipe states because I like the bacon very crispy. I am planning to make a trayful for christmas and take them to a family with teenagers who can bake them and enjoy as they wish.
I brought these appetizers to a party and made everyone happy. Here is the system I used to stuff: After cutting off the stem, I used a very small melon baller to remove the seeds--worked great. Then I used the tip of a small knife to fill the jalapeno boats. I made a pile of shredded cheddar and pressed the cream cheese side of the jalapeno into it--the cheese adhered well. I started on the bottom of the jalapeno when I wrapped the bacon, stretching it around the jalapeno several times, trying to end the wrap on the bottom, too. If the bacon ended on the bottom, I didn't bother with any toothpicks, if it didn't end up on the bottom, I secured with a toothpick. Baking on a rack ensures that the bottoms are crispy, too. Great recipe. Takes a little time to put together, but well worth it.
Very lovely! I made 1/2 the recipe as directed except without the bacon (for vegetarian daughter) and the other 1/2, I crisply cooked and crumbled bacon into the cheese mixture with green onion, as well as wrapping in bacon. I really did not notice much difference for all the extra effort. They were both sooo good! They are milder if cooked longer for sure and I recommend using rubber gloves when working with the peppers.... especially if you are a contact lens wearer. That spice can last a very long time on your skin and be transferred to your eye . Thank you for a really tasty appy!
I made this recipe exactly as stated, and it was wonderful! I would have liked a little more "heat" to it, so next time I may add some cayenne pepper to the cream cheese, or just sprinkle it on top. Thank you for a wonderful recipe!
I added some green onion to the cream cheese and a little garlic powder. They were very good, and my guests and I enjoyed them till they were gone!
I really liked this recipe. It was very simple to make. The only thing I think I'm going to do differently next time is not add the bacon on it. The bacon made it even more rich than it already was. But the filling for this recipe is GREAT! Thanks for sharing!!
Thank you so much for this delicious recipe! I made these last night because I am on a low carb diet and was craving the breaded ones. These were exactly what I was looking for. Absolutely delicious.
FABULOUS!!!!! It is a mistake to only make half of the batch, as I did. I made these for a group of 5 guys along with Mini Pigs-in-a-Blanket (Mini Pigs-In-A-Blanket), who were watching the UFC fight. Within 10 minutes of arriving at the party, all of the appetizers were gone! Also, prep time says 10 minutes, but it took me much longer to scoop, fill, and wrap. In the cream cheese mixture I added a little more shredded cheese. I used the Wrights THICK bacon, cut into 1/3's instead of cut in 1/2. I did not need to precook the bacon. These turned out great! I will be making these many more times!
D-E-L-I-C-I-O-U-S! So glad that you can do these in the oven, rather than on a grill. Thanks!