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Peppers/Chilies 12/23/2001


Submitted by: Rick Austin

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Servings: 40

This Texan treat may look HOT, but when the peppers' seeds & membranes are removed, most of the heat is too. Removal of seeds/membranes is best done outdoors or in a well-ventilated space, ie. open a window. When working with hot peppers, wear rubber gloves to protect sensitive fingers. Be careful to not rub your eyes.

1 package (3 ounces) cream cheese, at room temp
5 ounces cheddar cheese, shredded or cut in tiny chunks, at room temp
3 teaspoons Worcestershire sauce
2 teaspoons instant minced onions
20 2-inch long fresh jalapeno peppers, halved lengthwise, seeds & membranes removed
8 strips (about 6 ounces) thin-sliced bacon, cut in half lengthwise, then crosswise in thirds

Cheese filling

Mix cheeses, Worcestershire sauce & onion until well-blended, with electric mixer or food processor. (May be covered & refrig'd up to 1 week.)


Line a jelly-roll pan or cookie sheet with foil.

Spoon about 1 teaspoon filling into each pepper half.

Wrap each pepper half with bacon & secure with toothpick. Place filling side up in prepared pan.

Heat oven to 475F. Bake peppers 15-20 minutes, until bacon is sorta crisp. Serve hot or at room temperature.

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