-
-
My review
Rob's Screaming Stuffed Jalapeno Peppers
Allyson
"My husband and his friends love to munch on these when they get together to watch basketball or football. Warning!!! These are NOT for the taster who's mild at heart!! You can also bake the peppers in a preheated 350 degree F (175 degree C) oven for 15 to 20 minutes; broil 1 to 2 minutes to crisp the bacon. Red or yellow bell peppers cam be substituted to lower the heat."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 317 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate. Soak toothpicks 20 minutes in water.
- Place the cream cheese in a bowl, and mix in the garlic, sun-dried tomatoes, basil, and salt until evenly blended.
- Make one slit from end to end in the side of each jalapeno pepper, and scoop out the seeds. Spoon the cream cheese mixture into the center of each pepper. Wrap 1 piece of bacon around each pepper, and secure with a toothpick.
- Place the peppers onto the preheated grill, and cook until peppers begin to soften, about 10 minutes.
Footnotes
- Cook's Tip
- You can also roast the jalapeno peppers in a preheated 350 degree F (175 degree C) oven for 15 to 20 minutes until the peppers begin to soften. To crisp the bacon, broil the peppers for 1 to 2 minutes.
Nutrition Facts
Per Serving: 317 calories; 27.7 g fat; 5.8 g carbohydrates; 12.1 g protein; 82 mg cholesterol; 634 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4564 Ratings
-
-
-
-
-
Most helpful positive review
5/22/2010
Instead of just slitting the jalapenos, I cut out a wedge from the top and then replace the wedge after adding the filling and before wrapping with bacon. Note: if you do too good a job of scrap...
Most helpful critical review
10/3/2010
i will add much more flavor to the filling next time and definitely make sure i have meaty bacon. mine turned out way to oily and not enough flavor but i know the concept is delicious.
Most helpful
Most positive
Least positive
Newest
5/22/2010
Instead of just slitting the jalapenos, I cut out a wedge from the top and then replace the wedge after adding the filling and before wrapping with bacon. Note: if you do too good a job of scrap...
1/4/2009
I thought these jap poppers were delicious. We made them for New Years. I cooked them in the oven and they turned out great. I did end up cooking them a little while longer than the recipe said,...
4/20/2009
Great recips, I've been making these for years. I put Chorizo in mine. I'll put 10-12 in my smoker when I'm grilling ribs or brisket and slow cook them. The bacon shrinks around the poppers, the...
6/22/2009
Man those are good peppers! Ate 10 of 'em in on shot! Screaming, though I'm not so sure of. I cooked them in the oven and the cooking must have taken the "scream" out of them. If your cookin...
4/22/2008
I made these for a family party and my grandma told me I was a better cook than she was. That meant alot to me. The poppers were awesome and I wont have a bbq without them. Thanks for the rec...
7/18/2009
I initially thought basil and sundried tomatoes were an odd combination for jalapenos, but these were excellent! I used oil-packed sundried tomatoes that I rinsed and added a clove of garlic. ...
10/5/2008
These are amazing! My husband and I are huge "hot" fans and this recipe does the trick! We use light cream cheese to cut back on calories a bit.
7/27/2011
Excellent! We loved the basil & tomato in these. Only change was to use garlic powder in place of fresh because I didn't think the garlic would end up being cooked enough for our tastes - and I ...