STUFFED JALAPENOS III
These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!
Provided by TIFFANY WEAVER
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h5m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
- Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 1.9 g, Cholesterol 36.8 mg, Fat 18 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 313.4 mg, Sugar 1.3 g
ITALIAN STUFFED JALAPENOS
Steps:
- Preheat oven to 350 degrees F and set a rack in the middle of the oven.
- Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.
- Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
- Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
- Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.
GRILLED STUFFED JALAPENOS
These cheese-stuffed jalapenos are always popular when my husband and I host a tapas (appetizers) party. There's a flavor explosion in each crisp and tender pepper. -Mary Potter, Sterling Heights, MI
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 appetizers.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture., Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.
Nutrition Facts : Calories 66 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 125mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
STUFFED JALAPENOS
These scrumptious jalapeno peppers are stuffed with cheese, wrapped in sausage and baked. They are great for spicing things up at Thanksgiving and are always requested.
Provided by Brenda Smith
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Yield 20
Number Of Ingredients 4
Steps:
- Slice peppers lengthwise, remove seeds and core; fill with cheese.
- Roll out sausage with rolling pin, between two layers of plastic wrap. Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno.
- Roll peppers in spicy seasoned coating mix.
- Bake at 350 degrees F (175 degrees C) for 15 to 25 minutes or until brown and sizzling and cheese is melted.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 6.6 g, Cholesterol 24.3 mg, Fat 12.5 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 5.2 g, Sodium 677.5 mg, Sugar 1.2 g
SAUSAGE STUFFED JALAPENOS
Jalapeno pepper halves are stuffed with cheese and sausage. You will love this spicy appetizer treat!
Provided by MERLOT_58
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
- In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
- Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 4.3 g, Cholesterol 57.5 mg, Fat 34.3 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 12.3 g, Sodium 601.3 mg, Sugar 2.1 g
BBQ STUFFED JALAPENOS
this littleg uys are great for tailgating and for appitisers when your waiting for the steaks to get done. originallly from a marborlo cookbook with minor changes
Provided by gregory schulte
Categories Peppers
Time 20m
Yield 30 appetizers
Number Of Ingredients 6
Steps:
- mix cream cheese, cajun spice, and garlic powder together make sure they are well mixed.
- (you can add more cajun spice to give these guys a real kick).
- remove stems from jalapenos and cut lengthwise remove all the seeds and as much of the white veins as possible to allow room for filling.
- fill each jalapeno half with some cream cheese mixture.
- wrap a half slice of bacon around the half and secure with a toothpick.
- when coals are ready place jalapenos on the grill filling side up and cook for 10 minutes or until bacon is done (changed color and sizzling).
- these little guys can get real hot if you want them to or they can be as mild as i make them.
- just be sure to mix the cream cheese mix well or you will get a few hot and the rest mild.
Nutrition Facts : Calories 46.9, Fat 4.4, SaturatedFat 2.1, Cholesterol 11.1, Sodium 58, Carbohydrate 0.9, Fiber 0.2, Sugar 0.5, Protein 1
STUFFED JALAPENOS
Appetizer: I Rec'd this recipe from a friend . They are awsome and worth trying . The Jalapenos are "NOT" hot to the taste . Quick to prepare and so yummy !!!
Provided by Vicki Porcupine
Categories Brunch
Time 30m
Yield 20 bite size pieces, 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Cut Jalapenos in half lengthwise .
- Scrape out all of the seeds and veins and discard . (This is the HOT part of the pepper).
- In a medium bowl, blend cheeses,salsa and 1/4 cup breadcrumbs with a fork.
- Fill Jalapenos evenly . Place on a baking dish.
- In a small bowl, blend remaining 1/2 cup breadcrumbs, parsley and butter.
- Distribute evenly over filled peppers.
- Sprinkle with salt
- Bake until golden and crisp - about 20 minutes.
Nutrition Facts : Calories 48, Fat 3, SaturatedFat 1.8, Cholesterol 8.2, Sodium 86.4, Carbohydrate 3.7, Fiber 0.4, Sugar 0.6, Protein 1.7
GRILLED STUFFED JALAPENOS
Make and share this Grilled Stuffed Jalapenos recipe from Food.com.
Provided by weekend cooker
Categories Cheese
Time 40m
Yield 14 jalapeno halves, 7 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high heat.
- Cook bacon in a skilletover medium heat until crispy.
- Remove bacon, and drain on paper towels, and crumble bacon.
- Combine bacon, cheeses, and the next 4 ingredients through garlic in a bowl, stirring to combine.
- Divide cheese evenly, and fill pepper halves.
- Place peppers cheese side up on grill, cover and grill peppers 8 minutes, or until bottoms of peppers are charred, and cheese mixture is lightly browned.
- Place peppers on serving platter.
- Sprinkle with tomato, and cilantro.
STUFFED JALAPENOS
These stuffed jalapenos make a great party appetizer. The recipe can easily be doubled for a crowd.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.
Nutrition Facts : Calories 108 g, Cholesterol 6 g, Fat 10 g, Protein 4 g
EASY CHEESE-STUFFED JALAPENOS
A few years ago, I saw a man in the grocery store buying a big bag of jalapeno peppers. I asked him what he intended to do with them, and right there in the store he gave me this fabulous recipe for stuffed jalapenos! -Janice Montiverdi, Sugar Land, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.
Nutrition Facts : Calories 141 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 200mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
STUFFED JALAPENOS
I had these at a buffet restaurant and decided they would be easy to duplicate. They are my go-to side dish for almost any occasion! You can make these with colorful bell peppers, too. (I buy the "baby" bells in bulk.) Serve these with burgers, steak, ribs, tacos, beans and rice, chili, roast chicken, baked potatoes, green...
Provided by Jane Manookin
Categories Cheese Appetizers
Time 1h30m
Number Of Ingredients 4
Steps:
- 1. Wash and dry jalapenos. Split each pepper lengthwise into 2-3 boat-shaped pieces. remove stems, seeds, and as much of internal membrane as possible (to reduce heat).
- 2. Arrange pepper-boats in single layer in 9x13 baking dish. (You will need two or more dishes, or just save the rest of the peppers for a later batch.) Sprinkle lightly with salt.
- 3. Fill each boat with a little plain cream cheese. (I like to soften the cream cheese and "pipe" it from a plastic baggie with the corner snipped off, but I tend to get a little over-generous and run out of cheese before all the boats are topped.)
- 4. Cut bacon strips into 4-6 long slivers. I cut mine in half crosswise, and then 2-3 strips lengthwise. You might want to trim some of the fattier bits off, but they will all crisp up in the oven, so no worries.
- 5. Top each boat with a sliver of bacon, nudging it down into the cheese to make certain it sticks. (You don't want your bacon falling off when it's served.)
- 6. Bake uncovered at 400 degrees for 20-30 minutes. Peppers should be well wilted and cheese should be just starting to brown. Allow to cool a little before serving. Makes 50-75 pieces. (Not servings, because you can't eat only one!)
- 7. These are perfect for picnics and BBQs. Cool completely and pack in airtight containers, in single layers, separated by waxed paper. Keep refrigerated if there are any leftovers. But use them up within a couple days!
YUMMY STUFFED JALAPENOS
These are so simple and so satisfying. You cannot eat just one. I measure things according to look, so feel free to adjust to your taste.
Provided by Gina9337
Categories Peppers
Time 20m
Yield 16 jalapeno halves, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Mix cream cheese, cheese and bacon bits until blended well.
- Cut peppers in half lengthwise and remove seeds and membranes (wear gloves to prevent irritating your skin).
- Steam peppers in boiling water for a few minutes just to soften them a bit (can omit this step if you like a crunchier pepper).
- Place peppers on foil-lined baking sheet and stuff each half with cream cheese mixture.
- Bake for approximately 10 to 15 minutes or until cheese is just starting to bubble.
- Enjoy!
STUFFED JALAPENOS
A friend of mine taught me how to make these peppers a few years ago. My husband loves these peppers! He can't BBQ without throwing some of these on the grill first, so he has something to snack on while he BBQ's.
Provided by Kim D.
Categories Spicy
Time 20m
Yield 10 peppers
Number Of Ingredients 4
Steps:
- Soak 10 toothpicks in a small bowl of water (Soaking the toothpicks in water help prevent them from burning over the flame).
- Wash peppers.
- Make one slice on each pepper, from stem to tip.
- Seed each pepper, rinse, and pat dry.
- Stuff each pepper with a spoonful of cream cheese.
- Wrap each pepper with a 1/2 strip of bacon and secure with a wet toothpick.
- Grill for a few minutes on each side until bacon is crisp.
Nutrition Facts : Calories 56.1, Fat 5.2, SaturatedFat 1.7, Cholesterol 7.7, Sodium 94.5, Carbohydrate 0.9, Fiber 0.4, Sugar 0.5, Protein 1.5
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