Jalapeño Poppers Version 2

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All that cheese and bacon inside our freshly picked jalapeño peppers from our garden, who wouldn’t love Jalapeño Poppers? These easy to make Jalapeño Poppers are so addictive. I don’t put the seeds in the filling, but if you like it hot go ahead and add them. It’s so funny because I do not like green peppers at all and these I love!

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Ingredients

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Wearing gloves, cut the end off of the jalapeño peppers. Slice the peppers in half lengthwise. Use a spoon to scrape out all of the seeds and membranes from the inside.

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Combine the rest of the ingredients together in a small bowl.

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Cream all of the ingredients together.

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I use a small child size spoon and stuff the Jalapeño pepper halves. Bake at 375 degrees for 30 minutes or until peppers are as tender as you would like.

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Let Jalapeño Poppers cool for 5 minutes then serve hot or refrigerate and serve cold.

Jalapeño Poppers Version 2

   http://www.InDianesKitchen.com

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Ingredients

6 jalapeño peppers

3 Tbl cooked and crumbled bacon

2 oz cream cheese, softened

2 oz shredded cheddar cheese

1/4 tsp salt

1 tsp dried onion or 1 Tbl fresh green onion, chopped

1 tsp dried parsley or 1 Tbl fresh parsley, chopped

Directions

Preheat oven to 375 degrees. Put gloves on and cut the stem end off of the jalapeño pepper. Slice the pepper in half lengthwise. Using a small spoon clean out the seeds and membrane from each pepper half.

In a small bowl, mix and cream together all of the rest of the ingredients. Fill each pepper half with the cheese mixture. (You can cover with plastic wrap and refrigerate until ready to cook if you would like) Place Jalapeño Poppers in a baking dish and cook for 30 minutes or until peppers are cooked as tender as you would like. Let Jalapeno Poppers cool 5 minutes before serving.

http://www.InDianesKitchen.com

 


 

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20 Comments »

    • Absolutely but cut the green peppers into strips or it will be way to much cheese filling. Try to cut the green pepper strips so they have little curve to hold the filling when it melts. I’m not sure the green pepper will get as soft as the jalapeno pepper though since it is thicker but give it a try! Thanks Erica!

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  1. Perfect timing!!! I have so many jalapeno peppers from my garden, now I know what I am gonna do with them all! Those look absolutely delicious! I am also sending info of your website to some of my friends that cook so they can check it out!
    Cheryl Catri

    Liked by 1 person

    • I am posting a recipe tomorrow where you can preserve your jalapeno peppers for up to 2 months in a glass jar in the refrigerator. They are called pickled jalapenos but I used them in any recipe that called for jalapeno pepper. I just made sure I didn’t use the liquid. I couldn’t tell the difference. If your really brave, Eat them just pickled!

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