Indulgent, spicy and totally delicious, these bacon-wrapped and pepper-stuffed peppers are a delicious appetizer or snack!
It is almost the middle of October and I am pleased to tell you that it is BEAUTIFUL here in Minnesota. As I’ve said before, our shivering prayers from late spring have been graciously answered. After work last night, I drove straight to the “meat shop,” as our boys call it, to purchase items to grill in this delicious weather. I picked out our favorite steak bites (oh my goodness, Sammy, Dan and I love these things) and decided to try some of their stuffed jalapeños, as well. Guess what. The jalapeños were a huge letdown. Blech. So today I gazed upon my kitchen counter that was loaded with fresh jalapeño peppers (thanks, Monica!) and decided to take things into my own hands. We really couldn’t go out on last night’s note.
Dan and I put our heads together tonight and created a totally delicious jalapeño popper, stuffed with meat, cream cheese, onions and….more peppers…ALL WRAPPED IN BACON. No, I’m not kidding. You will swoon!
Start with a heaping bowl of fresh jalapeño peppers. Ok, you don’t need a heaping bowl, but aren’t they pretty? Mmm, I love jalapeños.
Light a grill to medium heat or preheat your oven to 375 degrees F. If you are using an oven, coat a 9×13 baking dish with cooking spray and set aside.
In a large skillet, cook 3/4 pound ground beef until it is no longer pink.
Add to the skillet:
8-ounce package cream cheese
1/2 of a bunch of green onions, thinly sliced, white and light green parts only
1/2 green bell pepper, finely chopped
3 jalapeño peppers, stems removed and finely chopped
1 tablespoon fresh cilantro, finely chopped
2 cloves garlic, minced
Cook over medium heat, stirring occasionally, until the cheese is melted and the mixture is warmed through, about 5 to 7 minutes.
While you are waiting for the mixture to warm, cut 24 jalapeño peppers in half lengthwise and remove the seeds.
Divide the mixture between 24 of the jalapeño halves and top with the remaining halves, creating delicious and gooey jalapeño sandwiches.
Tightly wrap each stuffed pepper with one half-strip of bacon (you will need 1 pound total).
Place the stuffed, wrapped peppers onto the grill, or into the prepared baking dish and into the preheated oven. Grill/bake for 20 to 25 minutes, turning occasionally, until the bacon is cooked through.
Serve warm and ENJOY! This is not your store-bought, boring jalapeño popper. They are mouth-wateringly delicious!