Rating: 4.5 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Stuffed jalapenos wrapped in bacon make a lively appetizer. Any extra cream cheese filling can be mixed with sour cream and turned into a great dip.

Recipe Summary

cook:
10 mins
total:
25 mins
prep:
15 mins
Servings:
6
Yield:
12 half peppers
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the cream cheese with the onion soup mix in a bowl until smooth. Fill the jalapeno pepper halves with the cheese mixture. Wrap each pepper with a piece of bacon to enclose the filling, and secure with a toothpick.

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  • Place peppers in a skillet over medium heat, and cook until the bacon is crisp on all sides, 10 to 15 minutes. Cool slightly and serve.

  • To make the dip, place the sour cream in a bowl, and mix with any leftover cream cheese mixture. Cover and refrigerate until needed.

Nutrition Facts

319 calories; protein 7.2g; carbohydrates 6.5g; fat 29.8g; cholesterol 68.5mg; sodium 868mg. Full Nutrition
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