Sunday, February 21, 2010

Recipe #18: Bacon-Wrapped Stuffed Jalapenos

Oh man. These are awesome. That's all I have to say. Yes they have a kick to them, but no, they're not too hot. I found this recipe on, and I only made half for my first batch.


25 jalapenos
2 (8oz) packages of cream cheese
4 cloves of garlic, minced
1/4c sundried tomatoes (not oil packed), chopped
1/4c fresh basil, chopped
salt, to taste
1lb bacon


Split the jalapenos lengthwise and clean the seeds out of them. Set aside.

Mix the garlic, sundried tomatoes, basil, and salt with the cream cheese thoroughly. Pack each side of the cleaned out jalapenos with the cream cheese mixture. Put the jalapeno back together, wrap with a slice of bacon, and toothpick into place.

Bake at 350 for 25 minutes. I put them on a cookie cooling tray on top of an aluminum foil-lined cookie sheet to allow the bacon fat to drip. Flip them over halfway through baking.

Broil for 3-4 minutes until the bacon crisps and the peppers brown a little.

Note: The original recipe intends these to be grilled, but I haven't tried cooking them that way yet.


  1. Did you have to de-vein too, or did you just take the seeds out?

  2. i stripped everything out of the inside that i could.... and i've since made these again and that batch of peppers were so hot i could barely get thru two of them!!