Jalapeno Peppers Stuffed with Cheese and Bacon

jalapenos stuffed with bacon and cheese

 I found some lovely jalapenos on our last excursion to Refuge Cove and made these tasty stuffed peppers for appetizers. I love that jalapenos are a bit like russian roulette – some peppers can be mild, some will burn your face off – and you never know what you’re going to get.

Jalapeno Peppers stuffed with cheese and bacon
Easy delicious appetizer of Jalapenos stuffed with mixture of cheese, bacon and cumin.
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Ingredients
  1. ¼ cup chopped cooked bacon
  2. ¼ cup minced onion
  3. 1 tablespoon chopped chives
  4. ½ cup shredded monteray jack cheese
  5. ¾ cup cream cheese
  6. 1 teaspoon cumin
  7. 1 tablespoon chopped fresh oregano
  8. salt and pepper
  9. 10 jalapenos
Instructions
  1. Preheat oven to 375˚
  2. Mix bacon, onion, chives, cheeses, cumin and oregano together in small bowl. Add salt and pepper to taste.
  3. Slice jalapenos down one side and scrape out seeds and ribs with a small spoon. This leaves the jalapeno whole, with a slit to put the cheese mixture in. Alternatively, you can slice the jalapenos completely in half, scrape out seeds and ribs, and fill each half. I choose the method depending on how many I’m serving.
  4. Fill each jalapeno with the cheese mixture (I find it easiest just to use my hands). Place on a foil lined cookie sheet and bake for 20-30 minutes, until cheese is brown and bubbly and jalapenos are cooked and soft, but not falling apart.
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