Bacon Wrapped Stuffed Jalapeno Peppers Recipes
A Paula Deen recipe posted for safekeeping. Peppers can be stuffed up to one day ahead. Store, covered, in the refrigerator. Bake just before serving. After Chef Jean's review I have made and revised this.
Recipe From food.com
Provided by WiGal
Categories < 60 Mins
Time 35m
Yield 16 serving(s)
Number Of Ingredients 8
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BACON-WRAPPED STUFFED JALAPENOS RECIPE: HOW TO MAKE …
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2018-01-01 Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. …
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2018-01-01 Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. …
5/5 (10)
Total Time 1 hr 40 mins
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2015-08-31 directions. Wash Jalapenos then cut off top. Cut the Jalapenos length wise in half and take out seeds until hollow. Take room temp cream cheese and fill the …
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2012-09-24 Cut the stems off of the peppers, then cut the jalapeno peppers in half length wise. Remove all of the seeds from the peppers. Rinse the peppers under cool water …
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2012-09-24 Cut the stems off of the peppers, then cut the jalapeno peppers in half length wise. Remove all of the seeds from the peppers. Rinse the peppers under cool water …
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BACON WRAPPED STUFFED JALAPENO PEPPERS RECIPE
From food.com
2015-03-03 Fill either a pastry bag or just a freezer bag (cutting one corner out), and pipe some of the filling into each pepper until full but still able to almost close the pepper. …
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2015-03-03 Fill either a pastry bag or just a freezer bag (cutting one corner out), and pipe some of the filling into each pepper until full but still able to almost close the pepper. …
5/5 (29)
Total Time 45 mins
Category Cheese
Calories 623 per serving
- Mix cream cheese, garlic, sundried tomatoes, cilantro and salt until well blended. You can now set the mixture aside or even freeze for up to a couple of months in a freezer bag.
- You'll want to wear some kitchen gloves for this step! Slice the jalapeños lengthwise, being careful not to slice them in half. Then slice at the top along the width of the pepper just about a quarter inch below the base of the stem until you cut through the core, again being careful not to cut completely through the pepper (This step will probably take some practice). Now you need to decide whether you want to keep the seed webbing for those that like it really hot, or remove them for a lot less heat. I like to do about half and half so that you can please everyone. Anyway, if removing the seeds, gently remove the core using a paring knife by spreading the pepper carefully, you may need to shake some of the remaining seeds out.
- Separate the strips of bacon and cook in the microwave for about 5 minutes on high, just enough to give it a head start. Then pat dry with paper towels. Just to soak up some of the grease. Set it aside to cool.
- Fill either a pastry bag or just a freezer bag (cutting one corner out), and pipe some of the filling into each pepper until full but still able to almost close the pepper.
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