Baked Texas Jalapeño Peppers

Submitted by Just Cher

"Another recipe submitted by a co-worker for our chili cook-off at work. These were gone in nothing flat!"

 

• Ready In: 25mins
• Ingredients: 5
• Yields: 50 appetizers

ingredients

• 25 medium jalapeno peppers
• 1 (8 ounce) package cream cheese, softened
• 3 cups shredded cheddar cheese
• 1 1⁄4 teaspoons Worcestershire sauce
• 4 slices bacon, cooked and crumbled

directions

1. Cut jalapeño peppers in half lengthwise; remove seeds. Place peppers in boiling water for 5 minutes. Drain well.
2. Combine cream cheese, cheddar cheese and Worcestershire sauce; stir well.
3. Place one heaping teaspoon cheese mixture on each pepper half. Sprinkle with bacon; Place on a baking sheet.
4. Bake at 400°F for 5 minutes or until cheese is melted.

Reviews

[Larawithoutau]

I had just the right amount of peppers but wasn't having a party so I prepared as instructed (except I steamed mine in a steamer basket over boiling water) and baked what we planned to eat this evening as instructed. The others I made as instructed (by all means to speed up the process, I recommend using a food processor & a cookie dough scoop) and laid out on a jelly roll pan lined with parchment paper and froze for a few hours, placed in a freezer zip top bag for another day or party. Thanks for sharing we enjoyed them even though our peppers were hot, hot, hot. Make sure you wear gloves! Thanks for sharing.

 

[kelycarter_]

This was a really good appetizer, but they are hotter than the store bought (boxed & frozen) variety. My guests were amazed at how good they were and couldn't believe that I had slaved over these tasty little bites.... I never told them how easy they actually were to make. I doubled the bacon for my version.

 

[gypsygal]

With so many great reviews the only things that might help others are what I have discovered making these "Great Stuffed Jalapeno Peppers" many many times. DH, family, friends and I love stuffed jalapenos. While I have many good recipes for the grill, I can make these year round. (good weather and bad). This recipe is great for my bumper crop each Summer. I stuff them and freeze them. I thaw and bake them when I want. Always perfect. I never boil or steam the peppers. Before stuffing, I just microwave the pepper halves for 4 min. (You might only need 3 min. in a newer model). - I usually have cooked sliced bacon in my freezer. There are times I put some bacon in my Cuisinart and pulse a few times then add it to the cheese mix. In the Summer I might dice some of my garden chives and add it to the mix. My peppers always look like the pictures posted and taste awesome no matter what I do. Thank you JustCher. Sorry I didn't post a review sooner. :( PS: We had some last night and I have another batch in the freezer.

 

[erin.essary]

These were sooooo good and so easy! I made them for a tailgate and renamed them "ROCKY TOPper POPPERS" - mixed the cheeses and boiled/sliced peppers the night before. Put the two together & baked n the morning, then wrapped in foil and heated up later in the day on a propane stove (grill would work too)! I will definitely be repeating this recipe soon!

 

[rosslare]

Yum! I liked the method of poaching them in boiling water first.