Prep 40 mins
Cook 30 mins
Roast jalapeno peppers stuffed with cream cheese and wrapped in bacon. These are a little time consuming, but the results are delicious. Prep time includes time to grill the peppers. You can let your imagination go wild and adjust the recipe by adding anything you think sounds good. Cream cheese measurement is an estimate because of the difference in pepper sizes. Thanks to Chuck who makes these and takes them to all the neighborhood cookouts and potlucks. He often goes home with requests for more.
- Halve and seed the jalapenos.
- Roast on a hot grill just until skins start to turn dark.
- Slice the bacon strips in half.
- Fill the jalapeno halves with cream cheese.
- Wrap halves with bacon and secure with a toothpick.
- Bake in a 350 degree oven about 30 minutes or until bacon is done to your liking.
- Serve warm.
I add a little garlic salt to the cream cheese and bake them on about 300 for about an hour. Dont have an outside grill but this makes the peppers very soft and after about an hour I crank up the heat so the bacon can get crisp.
I added Smokin' Stampede shredded cheese to the cream cheese. Delicious!
I was trying to clean out the fridge before heading out of town. I saw your recipe and had to make some changes due to what we had on hand, but it turned out terrifically. I had a bag of multi colored sweet peppers that were about the size of jalapenos, so I used those. I had half a container of weight watchers whipped cream cheese and half a container of philly light cream cheese with chives. I mixed them together and used that for the cream cheese. I had smoky bacon which I wrapped them in. The wind kept blowing out the grill so I just skipped the grilling and cooked them in the oven. They turned out great! They were enjoyed by the entire family so we will definitely be making these again. Thanks!!