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Wednesday
Oct092013

Bacon-wrapped pepper-stuffed jalapeño poppers

 

It is almost the middle of October and I am pleased to tell you that it is BEAUTIFUL here in Minnesota. As I've said before, our shivering prayers from late spring have been graciously answered. After work last night, I drove straight to the "meat shop," as our boys call it, to purchase items to grill in this delicious weather. I picked out our favorite steak bites (oh my goodness, Sammy, Dan and I love these things) and decided to try some of their stuffed jalapeños, as well. Guess what. The jalapeños were a huge letdown. Blech. So today I gazed upon my kitchen counter that was loaded with fresh jalapeño peppers (thanks, Monica!) and decided to take things into my own hands. We really couldn't go out on last night's note.

Dan and I put our heads together tonight and created a totally delicious jalapeño popper, stuffed with meat, cream cheese, onions and....more peppers...ALL WRAPPED IN BACON. No, I'm not kidding. You will swoon!

Start with a heaping bowl of fresh jalapeño peppers. Ok, you don't need a heaping bowl, but aren't they pretty? Mmm, I love jalapeños.

Light a grill to medium heat or preheat your oven to 375 degrees F. If you are using an oven, coat a 9x13 baking dish with cooking spray and set aside.

In a large skillet, cook 3/4 pound ground beef until it is no longer pink.

Add to the skillet:

8-ounce package cream cheese

1/2 of a bunch of green onions, thinly sliced, white and light green parts only

1/2 green bell pepper, finely chopped

3 jalapeño peppers, stems removed and finely chopped

1 tablespoon fresh cilantro, finely chopped

2 cloves garlic, minced

Cook over medium heat, stirring occasionally, until the cheese is melted and the mixture is warmed through, about 5 to 7 minutes.

While you are waiting for the mixture to warm, cut 24 jalapeño peppers in half lengthwise and remove the seeds.

Divide the mixture between 24 of the jalapeño halves and top with the remaining halves, creating delicious and gooey jalapeño sandwiches.

Tightly wrap each stuffed pepper with one half-strip of bacon (you will need 1 pound total).

Place the stuffed, wrapped peppers onto the grill, or into the prepared baking dish and into the preheated oven. Grill/bake for 20 to 25 minutes, turning occasionally, until the bacon is cooked through.

Serve warm and ENJOY! This is not your store-bought, boring jalapeño popper. They are mouth-wateringly delicious!

 

Bacon-Wrapped Pepper-Stuffed Jalapeño Poppers

Indulgent, spicy and totally delicious.

Serves: 24

Total time: 50 min

Bacon-Wrapped Pepper-Stuffed Jalapeño Poppers


Ingredients: 

  • 3/4 pound ground beef
  • 8-ounce package cream cheese
  • 1/2 bunch green onions, thinly sliced, white and light green parts only
  • 1/2 green bell pepper, finely chopped
  • 3 jalapeño peppers, finely chopped
  • 1 tablespoon fresh cilantro, finely chopped
  • 2 cloves garlic, minced
  • 24 jalapeño peppers, cut in half lengthwise and seeds removed
  • 1-pound package bacon, strips cut in half
Instructions:
  1. Light a grill to medium heat or preheat oven to 375 degrees F. If using the oven, coat a 9x13 baking dish with cooking spray and set aside.
  2. In a large skillet, cook the ground beef over medium heat until no longer pink. Add the cream cheese, green onions, bell pepper, 3 chopped jalapeño peppers, cilantro and garlic to the skillet. Cook until the cheese is melted and mixture is warm, 5 to 7 minutes.
  3. Divide mixture between 24 of the jalapeño halves and top with the remaining halves. Wrap one ½ bacon strip around each stuffed pepper and place on the grill, or in the prepared baking dish. Cook for 20 to 25 minutes, turning occasionally, until bacon is cooked through. Serve warm!

 

 

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Reader Comments (4)

These look really yummy, but I'm a California boy. I'm really impressed that a Mid-West girl posted a jalapeno recipe. If you really want to walk on the wild side I have a couple of ghost pepper plants that are having bumper crops. I'd be glad to send you a few as long as they wouldn't be considered an incendiary device.

10.9.2013 | Unregistered CommenterEd McGee

Ed! Send them my way! How exciting! Do you still have my address?
Megan

10.10.2013 | Registered CommenterMegan Porta

Hey P&E, I"m from MN also and your stuffed popper recipe is the finest ever. I love the extra heat that is added(which may be a little much for some Sandinavian taste buds) They don't know what their missing. I will be looking forward to more of your recipes.

12.26.2013 | Unregistered CommenterChad H.

Omggg so beutifulll!!!!!

02.27.2014 | Unregistered Commenterbeatriz valls

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