Prep 20 mins
Cook 45 mins
The goat cheese gives these a really unique taste, and the pineapple bits "tame" the heat of the peppers to make them more enjoyable. I'm just guessing on the pepper quantity. You may have leftover cheese depending on the size of the peppers and how full you stuff them. It's good on crackers.
- 4 ounces goat cheese
- 4 ounces cream cheese
- 2 garlic cloves
- 1⁄4 cup pineapple
- 6 slices bacon (optional)
- 12 jalapeno peppers
- Allow the goat and cream cheese to soften. Mince the garlic really well, you don't want garlic chunks. Dice the pineapple. Canned is OK, but don't use a can of crushed pineapple. You want little tiny "bits" of the fruit.
- Combine the cheeses, garlic, and pineapple. If possible, allow the flavors to meld for about 30 minutes before cooking. If not, just let it sit while you prep the peppers.
- Time to clean the peppers. Wear gloves. If you have one of those roasters, cut the tops off of the peppers and clean out the seeds. If you don't, cut each pepper in half lengthwise. DO NOT CUT THE TOP OFF - you want to end with little boats. Clean out the seeds and white stuff.
- Put the cheese mixture equally into the peppers. If you have a pepper roaster, put the peppers in the roaster. If you don't, place the peppers on a cookie cooling rack, and then onto a cookie sheet pan with lip. (You want air on all sides of the peppers, and they will leak some cheese out).
- Cut the bacon into small pieces, one for each pepper (piece). Place on top of the peppers. If you don't "do" bacon, then leave it off. They are just fine without it.
- To cook in the oven, place in preheated 400°F oven for about 45 minutes. When the bacon looks done, they are done. Temperature is flexible, so you can adjust if you have other stuff to cook. If you want to try them on the grill, its about 30 minutes on indirect heat.