Stuffed Jalapenos

Stuffed Jalapeno Poppers

Equipment you’ll need
Food service prep gloves

10 to 25 jalapeno peppers
1 pound thinly sliced bacon
2 packages cream cheese, room temperature
1/4 cup finely chopped sun-dried tomatoes —
4 cloves chopped garlic, chopped
Fresh basil leaves, chopped
Pinch salt


Preheat the grill.

Mix the cream cheese with garlic, sun-dried tomatoes, and chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.

Wearing food service prep gloves, slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in half. Remove the seeds.

Using a spoon, insert a liberal amount of filling into each jalapeno. Don’t overfill, or else the filling will escape during cooking.

Wrap each pepper with one strip of bacon, securing the opening in the pepper. Secure the bacon with a toothpick. (Soaking the toothpicks will prevent them from burning on the grill.)

Grill the stuffed peppers until they are lightly roasted, and the bacon is fully cooked. If the peppers cook too fast, use some aluminum foil to grill them on.

As modified from (Last accessed September 1, 2014.)

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