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Joes Screaming Stuffed Jalapeno

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Ingredients

Adjust Servings:
8 ounces cream cheese (may use less, depending on size of peppers used)
4 garlic cloves, chopped (use less if you use less cream cheese or small peppers)
1/4 cup sun-dried tomato, finely chopped (nice handful from the jar)
fresh basil, chopped (to taste)
1 pinch salt
18 jalapeno peppers (larger than average size will make them easier to stuff)
1 lb bacon, thinly sliced (use less if you use smaller peppers)
toothpick (for the peppers, not your teeth!)

Nutritional information

499.9
Calories
428 g
Calories From Fat
47.6 g
Total Fat
19.7 g
Saturated Fat
93 mg
Cholesterol
815.9 mg
Sodium
5.9 g
Carbs
1.5 g
Dietary Fiber
2.4 g
Sugars
12.6 g
Protein
119g
Serving Size

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Joes Screaming Stuffed Jalapeno

Features:
    Cuisine:

    I cut off the top of the pepper and use apple cover to clean insides. use a rack made for poppers and put them on my smoker when I am doing pork butts. Cook for about an hour.

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Joe’s Screaming Stuffed Jalapeno Poppers, Recipe from the Food Network, courtesy of Joe Rao , I cut off the top of the pepper and use apple cover to clean insides use a rack made for poppers and put them on my smoker when I am doing pork butts Cook for about an hour , Best poppers ever Make extra filling for a bagel scholarship! I like to put them on a smoker alongside the Boston butts for about 45min-1hr


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    Steps

    1
    Done

    Mix Cream Cheese With Chopped Garlic, Sun-Dried Tomatoes and a Dash of Chopped Basil. Add a Pinch of Salt. Mix Until the Mixture Is Soft and Manageable.

    2
    Done

    Slice Each Jalapeno Lengthwise on 1 Side, Being Careful not to Cut the Jalapeno in Half. Remove the Seeds If You Don't Want Them Too Hot -- Depending on Your Pepper, You May Have to Slice Around the Stem of the Pepper to Create a Manageable Opening to Squeeze the Filling Inches.

    3
    Done

    Fill Either a Pastry Bag or Tool of Your Choise With the Filling. Use Something That Will Allow You to Squeeze the Filling Into the Opening of the Pepper With Ease. Be Careful not to Overfill as the Filling May Spurt Out While Cooking.

    4
    Done

    Wrap Each Pepper With 1 to 2 Strips of Bacon, Securing the Opening in the Pepper. Secure the Bacon With a Toothpick (best to Soak Them First to Prevent Burning on the Grill). This Also Helps Prevent the Peppers from Falling Into the Grill! Long Metal or Wood Skewers Work Well For Large Amounts.

    5
    Done

    Bbq the Peppers Until They Are Lightly Roasted, or Until the Bacon Is Fully Cooked. Use Some Foil to Cook on If Your Peppers Are Cooking Too Fast or Beginning to Burn on a Hot Grill.

    6
    Done

    Serve Immediately.

    Avatar Of William Kim

    William Kim

    Grill guru known for his perfectly seared and mouthwatering barbecue dishes.

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