Description
Jalapeno peppers stuffed with a cream cheese and feta mixture, wrapped with bacon and baked.
Ingredients
- 12 whole Jalapeno Peppers, Preferably Large In Size
- 8 ounces, weight Cream Cheese, Softened
- 4 ounces, weight Feta Cheese, Crumbled
- 1 pound Bacon
- 12 whole Toothpicks
Preparation
Preheat oven to 375ºF.
Wash jalapenos and pat dry. Slice the bottom ends off (the end without the stem). Using a small spoon or butter knife, dig in and scrap the seeds and ribs out—that is, unless you love to have your mouth set on fire. Every now and then I get in that mouth-on-fire mood. It’s the bad girl in me.
Now, you could always slice them vertically in half instead and make a double batch (you would need to cut the bacon in half), but I personally like them this way. They’re just so dang cute.
Blend the cream cheese and feta together in a mixing bowl, and carefully stuff the mixture in the peppers. Wrap with bacon and secure with a toothpick.
Bake for 20 -25 minutes, flipping halfway through, until bacon starts to get browned and crispy. If you’re making peppers that are pretty small, cut the time down by 5 minutes or so.
