Bacon Wrapped Cheese Stuffed Jalapenos
(based off the recipe from Sally’s Baking Addiction)
I don’t know what it is about fall but it always gets me in the mood to try new things in the kitchen. When autumn comes so do yummy veggies. Last night a friend of the family dropped off some fresh little peppers from their garden, and all I could think about what how good they would be wrapped in some bacon and in my belly. Seeing as I am not Martha Stewart and didn’t know a recipe off the top of my head I pretty much sprinted to the computer to get on Pinterest and grab a recipe to put these spicy bacony pieces of heaven in the oven and then into my belly. Once I had a recipe I was off to the grocery store with my list in hand.
Shopping List ( if you are making these from scratch) :
Jalapeno Peppers or any kind of pepper your heart desires – I used 12
Cream Cheese – 1 Philly brick
Cheddar Cheese -small brick
Paprika – just buy the bag, I’m sure you will use it again.
Baking Rack? ( optional)
Bacon – 1 pack
- Preheat oven to 400F degrees. Place tin foil down on a cookie sheet. If you’re Martha Stewart and have a baking rack put it on top of the tin foil. If you are not Martha Stewart and don’t care that there is a chance that your bacon might get a bit stuck to the tin foil, cool.
- Cut your peppers in half lengthwise; begin your surgery on them. Carefully use your 10 blade- I mean knife ( sorry typing this while watching Grey’s Anatomy) slice out the seeds and the membranes. Set the dissected peppers aside. *Note: Wash Your Hands, hot pepper on fingers and touching your eyes is not fun*
- Using a handheld or stand mixer, beat the sh*t outta the cream cheese, cheddar cheese, garlic, and paprika. Add salt.
Cream Cheese- 250g which is 1 brick of Philly. If you are Martha Stewart 8oz.
1 cup Cheddar Cheese.
½ teaspoon Paprika.
1 clove of Garlic- I used 2 because what recipe actually means just 1?
Salt for taste
- Take a spoonful of this dairy free ( just kidding) mixture, and shove it into the halves of the peppers ( make sure you get all the nooks and crannies) that you had set aside. I recommend filling all your peppers and then moving onto the next step. Honestly, don’t stuff one then wrap it in bacon, then do another. Stuff all your papers then move on to the next step.
- Now that ALL OF YOUR PEPPERS ARE FILLED. If your peppers are shortcut your bacon in half if they are longer leave your bacon full length. Wrap your peppers with bacon and stab your toothpick through the center to make sure your peppers stay wrapped while in the oven. Ok Martha Stewart, place each pepper on the baking rack. Non-Martha’s put your bacon wrapped pieces of heaven on the tin-foiled up cookie sheet about an inch apart. Bake for 25-28 minutes or until the bacon is how you like it. Turn the oven to broil for the last 2 minutes so they have a bit more crispiness to them.
- Eat them- take out the toothpicks before inhaling them.
- You can keep these in the fridge for around 4 days- I don’t know who is keeping them that long, they are great you will probably eat them all in one go. Also, you can make them in bulk and freeze them.