While visiting our daughter, Angie, in July, she showed me that she had purchased THE PIONEER WOMAN'S COOKBOOK. I read Ree Drumond's blog frequently, but had not seen the cookbook which can be purchased here.
I did not take the time to copy the recipe, so this is kind of my own rendition, giving total credit to The Pioneer Woman.
Stuffed Jalapenos
12 jalapenos
1 8 oz block cream cheese
shredded cheddar and monterey jack cheese
thin bacon
toothpicks
I cut the jalapenos is half and scraped out the seeds and membranes. It is best to wear a plastic glove for this task. Then mix the softened cream cheese with the shredded cheddar/monty jack cheese. Stuff the pepper halves with the cheese mixture. At this point, you can top the cheese with drained crushed pineapple. It is a nice touch. Cut 6 thin slices of bacon in half and tightly wrap around the stuffed pepper and fasten with toothpicks. Bake at 325 degrees for 1 hour. I lay the peppers on a cooling sheet that is positioned on top of a baking sheet. This gives the heat a chance to get underneath the peppers and cook them through.
Amazingly, one pepper can be very mild and the next one will blow your brains through the roof! I don't think there is any way to judge these peppers. I do know that MEN absolutely love this appetizer. They go over quickly at a potluck where you are asked to bring something.
Yummy, this sounds wonderful, on my 'to do' list. Diane
ReplyDeleteI would love to try this; it seems I am always looking for someting different to serve as appetizers. Let us know what else you came up with.
ReplyDeleteSusan, it's always nice to find recipes that men love. These look so appetizing. Bacon makes everything taste good.
ReplyDeleteI have the same problem with peppers. How can you tell other than taste them, which is impossible in a recipe such as this one. Very frustrating sometimes.
Sam
Hahaha...brains through the roof. That would be me when I connect with a hot one. This does look fantastic, Suusan. Who can resist bacon and cream cheese?
ReplyDeleteThis sounds great and I'll have to try it; brains through the roof or not!
ReplyDeleteI just looked at the recipe in Ree Drumond's cookbook and I must say your photo looks much better than hers. That doesn't surprise me though as you always have great photos of food and travels! Way to go!
When I first looked at the photo of your appetizer I immediately thought my husband would love this. They you said men love this appetizer :) I can't wait to try it!
ReplyDeleteI love. love. love. a good stuffed jalapeno!! It IS amazing how one can be mild and one can be a scorcher! Maybe that adds to the appeal! The hotter the better for hubby and myself. Thanks for a new recipe to enjoy!
ReplyDeletePS I'd love to sit, knit and visit, too!
ReplyDeleteWhoa, those sound so easy! And delicious at the same time.
ReplyDeleteI can see why you've made these six times now. Yum! I'm also glad to hear that this is a "man friendly appetizer" since my husband has been going nuts with all of my chick food lately! ;D
ReplyDeleteooooh, these would be so dangerous for me. Love them!
ReplyDeleteI know the men in my family would just love these. Thanks for sharing.
ReplyDeleteThese are SO good! I bought a jalapeno roaster and we've used it several times this summer with jalapenos from our garden. With the roaster, you cut the tops off the peppers, stuff them, and put bacon over the top. Yum!
ReplyDeleteI just picked a bunch of jalapenos yesterday and was planning on just chopping and freezing, I'll use some to try this! Thanks for sharing!!
ReplyDeleteThese do look good even thought I can smell the roast chicken cooking in my oven right now.
ReplyDeleteThanks for the recipe! I will try this when the family return this weekend . . .
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