By Snowpeas on February 21, 2008
Photo by Lavender Lynn
Photo by Lavender Lynn
"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."
Serving Size: 1 (41 g)
Servings Per Recipe: 20
"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!!"
"These jalapeno poppers are so yummy. I though the taste would be bland because of just the cream cheese in the jalapenos. But finally, it was so tasty. I cooked them 10 minutes more in the oven. I wanted the bacon to be crispy. Next time I'll put them on a rack that way they won't be in the grease from the bacon. Thanks Snowpeas :) Made for PAC Spring 2010"
"We make these on the grill. They are great."
"Love these! And they are easy, too. I added a touch of brown sugar to the top. I will make these again and again. Thanks!"
"I was going to post this recipe, but found it here first. We had these last night at a friend's house & they were FANTASTIC & it takes a lot to impress me! She used pepper bacon which I think made a huge difference, although I'm sure they're good with plain bacon as well. If you want them to be hotter leave the stem on, & when removing seeds leave more of the vein, if you want them more mild take the stem off & remove as much of the vein as possible. She cooked them on the grill but said you can also make these in the oven. My husband & son loved these as well. I can't remember the last time I had something so good! I would double or triple the recipe because no one will want just a few, I would figure 4-8 per person minimun. She called them Armadillo Legs by the way."
"I made these at the Swim Club for my birthday....I was lucky to get two. The rest of the crowd devoured them. I stuffed half the pepper with cream cheese and the other half with pork sausage. Lightly brown the sausage first and let it cool. I picked bigger peppers and used a whole strip per popper. The cook time was slightly longer, but VERY worth the wait."
"Not the breaded popper you see in the deli, but a tasty bacon-wrapped firecracker. Great party food! Half a strip of bacon was just right. Made for Pick A Chef Spring 2008."
"this recipe is amazing we have been making these for years at every family event you can count on those poppers. they will be a for sure hit and you cant mess them up as long as you dont burn them!!! :0)"
"One of our favorite snacks ! I top them w/ Salt Grass Steak House Steak Seasoning- so good !"