Bacon Wrapped Jalapeno Pepper Poppers
"I make these bacon-wrapped stuffed peppers ahead of time and freeze them for later use. Place them on a cookie sheet and freeze them, once frozen you can toss them together in a freezer bag and they will not freeze together. If you are freezing these, you can cook them from frozen but you will need a longer cook time, about 5 to 10 minutes more."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (131.5 g)
- Calories 153.9
- Total Fat - 8.9 g
- Saturated Fat - 4.5 g
- Cholesterol - 24.7 mg
- Sodium - 345.7 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 2.6 g
- Sugars - 3.9 g
- Protein - 11.6 g
- Calcium - 268.4 mg
- Iron - 0.4 mg
- Vitamin C - 107.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Allow the cream cheese to come to room temperature and mix it with the grated cheese and corn.
Step 2
Cut the jalapeno peppers in half, lengthwise, and remove the seeds. (I wear gloves while doing this so I don’t get the oils from the peppers on my skin)
Step 3
Stuff the jalapeno pepper halves with the cream cheese mixture.
Step 4
Cut the bacon slices in half, crosswise, and wrap each stuffed pepper half with the bacon piece, making sure the bacon ends are tucked on the underside of the pepper.
Step 5
Place the bacon-wrapped, stuffed peppers on a parchment paper lined rimmed baking sheet and bake in a preheated 425-degree Fahrenheit oven for 25 to 30 minutes or until bacon is crispy.
Step 6
Allow to cool for a couple of minutes and serve with a side of salsa sauce to dip in.
Step 7
Enjoy!
Tips
No special items needed.
1 Reviews
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