How is it that I love Jalapeño Peppers and I can’t stand any other type of pepper? And then when I make a cream cheese mixture and stuff the Jalapeños Peppers…OH MY! This is a great meal, yes I am crazy enough to eat a plate as my lunch, or better yet an easy appetizer or snack that can be made up ahead of time and popped into the oven just before serving them. Everyone probably knows that the seeds and the membranes inside the Jalapeño Pepper is where the heat comes from right? But did you also know that it is believed the older the Jalapeño Pepper is the hotter it gets? To figure out if a Jalapeño Pepper is older, look for the ones that turn red in color. Another indicator that the Jalapeño Pepper is older is the dry cracked lines, called striations, on the outside of the Jalapeño skin. I always make my Jalapeño Poppers using young Jalapeño Peppers and I usually remove the seeds and membranes from the inside of the Jalapeño Peppers. This is, of course, a personal preference. You can make these as hot as you want them to be. Keep in mind, when you make these, wear gloves and keep you hands away from your face.
6 jalapeño peppers
3 Tbl cooked & crumbled bacon
4 oz cream cheese, softened
1/4 tsp salt
1 tsp dried onion (or 1 Tbl chopped green onion)
1 tsp dried parsley (or 1 Tbl fresh parsley)
Put on gloves. Wash jalapeño peppers, cut off the stem end and slice the pepper lengthwise. Clean out the seeds and membrane using a spoon (optional). In a small bowl, cream all of the rest of the ingredients together. Fill each half of the peppers with the cream cheese mixture. Cover with plastic wrap and place in the refrigerator until ready to use.
Preheat oven to 375 degrees. Place Jalapeño Poppers on a foiled lined baking sheet. Bake for 30 minutes or until peppers are as tender as you like them. Let cool 5 minutes before serving.