JOE'S SCREAMING STUFFED JALAPENO POPPERS
Enjoy watching your tailgate buddies wipe tears off their faces after eating one of these tastefully disguised cheese-stuffed jalapenos. Originally created with the broiler in mind, these Jalepeno poppers have been enhanced by the BBQ to spice up tailgate parties and backyard mixers. These are easy to prepare in advance and store well in a cooler until ready to be BBQ'd.
Provided by Food Network
Categories appetizer
Time 40m
Yield 10 to 25 stuffed peppers
Number Of Ingredients 8
Steps:
- Preheat the grill.
- Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.
- Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears. hehe... Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.
- Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to sqeeze the filling into the opening of the pepper with ease. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in. However you choose, insert a liberal amount of filling into each jalapeno. Be careful not to overfill as the filling may spurt out during cooking.
- Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps the jalapenos from falling into the BBQ (you're bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts.
- BBQ the peppers until they lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ.
- Serve 'em up and watch your friends squirm with delight!
JOE'S SCREAMING STUFFED JALAPENO POPPERS
Make and share this Joe's Screaming Stuffed Jalapeno Poppers recipe from Food.com.
Provided by Epi Curious
Categories Peppers
Time 40m
Yield 18 appetizers, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream cheese with chopped garlic, sun-dried tomatoes and a dash of chopped basil. Add a pinch of salt. Mix until the mixture is soft and manageable.
- Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in half. Remove the seeds if you don't want them too hot -- depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling inches.
- Fill either a pastry bag or tool of your choise with the filling. Use something that will allow you to squeeze the filling into the opening of the pepper with ease. Be careful not to overfill as the filling may spurt out while cooking.
- Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak them first to prevent burning on the grill). This also helps prevent the peppers from falling into the grill! Long metal or wood skewers work well for large amounts.
- BBQ the peppers until they are lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking too fast or beginning to burn on a hot grill.
- Serve immediately.
Nutrition Facts : Calories 499.9, Fat 47.6, SaturatedFat 19.7, Cholesterol 93, Sodium 815.9, Carbohydrate 5.9, Fiber 1.5, Sugar 2.4, Protein 12.6
ROB'S SCREAMING STUFFED JALAPENO PEPPERS
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.
Provided by Allyson
Categories Jalapeno Poppers
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 5.8 g, Cholesterol 82.2 mg, Fat 27.7 g, Fiber 1.4 g, Protein 12.1 g, SaturatedFat 14.9 g, Sodium 634.4 mg, Sugar 2.2 g
ROB'S SCREAMING STUFFED JALAPENO PEPPERS
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.
Provided by Allyson
Categories Jalapeno Poppers
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 5.8 g, Cholesterol 82.2 mg, Fat 27.7 g, Fiber 1.4 g, Protein 12.1 g, SaturatedFat 14.9 g, Sodium 634.4 mg, Sugar 2.2 g
ROB'S SCREAMING STUFFED JALAPENO PEPPERS
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.
Provided by Allyson
Categories Jalapeno Poppers
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 5.8 g, Cholesterol 82.2 mg, Fat 27.7 g, Fiber 1.4 g, Protein 12.1 g, SaturatedFat 14.9 g, Sodium 634.4 mg, Sugar 2.2 g
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