Bacon Wrapped Jalapenos Recipe


One of the best grilled appetizers is bacon wrapped jalapeno peppers. This recipe is so easy to make and it only consist of 3 ingredients; fresh jalapenos peppers, cream cheese, and bacon.  The jalapeno peppers are first sliced in half then seeded, stuffed with cream cheese, wrapped with bacon and grilled. You should consider wearing gloves when slicing and seeding the jalapenos because they can burn your hands. With the play offs coming up and the super bowl near this is a perfect recipe for game day. Enjoy.

Ingredients:
6 fresh jalapeno peppers (halved lengthwise and seeded)
1 (8 ounce) package cream cheese
12 slices bacon

Cooking Instructions:

Step 1: Pre-heat an outdoor grill to high heat. Spread the cream cheese into the jalapeno halves. Wrap bacon around the stuffed jalapenos and secure with a toothpick.

Step 2: Place onto the grill and cook until the bacon is crispy.
(Makes 6 Servings)

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    126 Comments so far

    1. aimee on January 6th, 2012

      this looks really yummy. but are the jalapenos really spicy? the hubs cant do spicy. does the cream cheese calm it down enough? like jalapeno poppers?

    2. Bobby on January 6th, 2012

      aimee- this recipe is a lot like jalapeno poppers. The jalapenos are not extremely spicy.

    3. Maggie St. on January 6th, 2012

      Hi Bobby,
      We’re transplants to Arizona from the east coast. Many friends have stuffed jalapeno recipes. Your recipe sounds good, but I wonder if the cream cheese needs a little seasoning. I realize that it will be flavored by the bacon as it cooks, but would a little parmesan mixed with the cream cheese be too salty? How about a little garlic powder? I do plan to print this recipe and try it! Perhaps my grilled jalapenos will be the best!! Thanks so much for all that you give to us!!
      Maggie

    4. Bobby on January 6th, 2012

      Maggie St. – I don’t think either parmesan cheese or a little garlic powder would be too salty. I think if you want to add seasonings, go for it. Let me know how they turn out.

    5. jancd on January 6th, 2012

      It’s very hard to predict how hot a jalapeno will be, so if you cannot tolerate heat, be careful. I add pineapple tidbits to my cream cheese when I make these. Love them.

    6. Sandra on January 7th, 2012

      Maple flavored bacon adds a great sweet kick to the savory/spicy flavor. Smells great, too! I’m from Texas, and we make sure all seeds are out of the jalepeno (check the tip and end–sometimes they hide in there–and rinse the slices thoroughly if you want to cut down on the heat. Sometimes even that isn’t enough when they are in season or it’s been a particularly hot growing season. You never know until the first batch is done and your mouth is on fire. Lol!

    7. Kena on January 7th, 2012

      You can boil jalapeños with water and sugar before stuffing them with the cheese. Takes away much of the heat and you can still grill them afterwards.

    8. Cynthia on January 7th, 2012

      These are so good aren’t they? Love to make them when entertaining.

    9. Amber on January 7th, 2012

      Love these too! Although, I do add seasonings…if I have a seasoning packet great, if not, I use, season salt, garlic salt, etc for flavor…made this new years and was a hit!

    10. Lacey R. on January 7th, 2012

      I have made these before (using canned jalapenos, and those aren’t very spicy either), and I always chop some pepperoni and cilantro to mix into the cream cheese. It is one of my favorites!

    11. Kristen @ The Endless Meal on January 7th, 2012

      I had something similar when I went home for the holidays and they were absolutely awesome. I’ll be making these for sure! Thank you for sharing the recipe :)

    12. Michelle on January 8th, 2012

      I know this tip is not healthy by any means. However, you can follow the same recipe, but instead of grilling deep fry it is amazingly yummy. This is definitely a healthier version. Has anyone tried this using turkey bacon? Next grilling session I will utilize this recipe. :)

    13. Shi on January 8th, 2012

      We add 1-2 TB Tony Chachere’s Cajun seasoning to the cream cheese- yummy! These can also be baked in the oven @325 for 45-50 minutes, when it’s too cold to grill.

    14. Mellissa @ ibreatheimhungry on January 9th, 2012

      These look awesome! I’ve been on a low carb kick lately and this fits the bill perfectly! I just wish I’d had this recipe a couple of months ago when I had more jalapenos in the garden then I could use. Ended up pickling a ton of them which is also good but now I’ll have to go buy some for this recipe! Super excited! Thanks for sharing!

    15. Dawn G. on January 9th, 2012

      I add diced roasted red bell peppers or pineapple to the cream cheese. Just a bit more added flavor.

    16. Marshamom on January 9th, 2012

      I do these but add cooked chopped chicken to the cream cheese.

    17. Dana on January 9th, 2012

      Ive never made these sliced in half. I’ve always cut the top off the jalapeño then scooped out the seed and stems then stuffed them. I’m wondering does the cream cheese not melt and run out when you are grilling the top side?

    18. awfulbad on January 9th, 2012

      HEY! I make these all the time but I put a little piece of chicken on them and wrap the bacon around that. Its delicious.. and to answer the question of spiciness someone asked earlier.. the answer is: it depends on how much of the vein you leave on the jalapeno more vein more spice..

    19. Joy foster on January 9th, 2012

      You can also fry breakfast sausage and mix it with cream cheese

    20. Em on January 10th, 2012

      I make these for tailgating. Chive and onion cream cheese makes all the difference. Just enough kick of flavor in the cheese to keep it interesting. And like someone else said, maple bacon all the way!

    21. Bobby on January 10th, 2012

      Wow, thanks for all of the suggestions everyone!! There are some great ideas in here.

      Dana- you should have not have too much of a problem (if any at all) with the cream cheese coming out. It holds up well.

    22. Margaret on January 10th, 2012

      I make these often, but I bake them in the oven, the bacon cooks just like on the grill.Like mentioned in another comment DO WEAR GLOVES when handling the jalopenos, the first time I made them I didn’t and my hands hurt and burned for 3 days. I have added green onions to the cream cheese. These are really yummy!!!!

    23. Sallie on January 13th, 2012

      Margaret – what oven temp do you use? Also, how long? Can’t wait to try these!

    24. Marilyn on January 13th, 2012

      My husband likes to makes these. We found some mini bell peppers at the store that we have used sometimes instead of jalapenos. Also we have used the savoury flavoured cream cheese. They are so yummy!

    25. Tonya on January 13th, 2012

      What about brushing the jalepenos with honey, maple syrup, or adding a thin coat of raspberry preserve? Anyone tried that?

    26. Brad on January 13th, 2012

      I’ve been making these for a few years now. Got the recipe from a Michigan friend. We call them fried rats. Even my kids love these. Most of them are mild, but you will find the occasional hot one. So delicious!

    27. Michelle on January 13th, 2012

      @ amiee I make these( i do it in the oven as opposed to the grill) the spiciness depends on the jalepeno I can eat three in a row with no spice at all then grab one that’s really spicy u can’t help but go back for more ;)

    28. Lisa on January 14th, 2012

      I slip a wee bit of jalapeno pepper jelly in under the cream cheese. Perfect!

    29. Rick in Westtexas on January 14th, 2012

      Hi, I do these a lot, except I cut the stem out and de-seed them. Save the seeds and make a stuffing out of cream cheese or what ever, I also add some of the seeds for the kick.
      Wrap with bacon as shown and place them on my jalapeno holders. I also use home made BBQ sauce on them.
      No matter how you want them they are very good.

    30. Meg on January 14th, 2012

      Im from the south were jalapeños are common in every dish. If your looking for more heat, look at the skin of the jalapeño. If its smooth, chances are it was picked early and wont be to hot. If its wrinkly, it’s a super hot one. The more wrinkles, the hotter!

    31. kelly on January 15th, 2012

      A great way to reduce the heat of the jalapeno is to spread the cream cheese on them and then place them on a plastic wrapped plate in the refrigerator for 24 hours before cooking.

    32. Ellis on January 15th, 2012

      I made these and they were absolutely delicious! Not spicy at all for those who may think so and shy away.
      Thank you!

    33. Kim on January 16th, 2012

      I have made these before and I add cajun seasoning mix to the cream cheese and use maple flavored bacon and they are the BOMB! The sweet bacon with the spicy seasoning makes a good combo!!

    34. Brenda on January 16th, 2012

      I have made these with adding cheddar cheese in with the cream cheese and rolling the bacon in brown sugar!!

    35. Sara on January 16th, 2012

      I’m excited to try this recipe! Gonna try it using my George Foreman indoor grill. We’ll see how it goes!

    36. RevRyan79 on January 16th, 2012

      This is a great recipe. No the peppers are not hot because the seeds are taken out. For the last couple years I’ve been adding charizo and ground sausage to my cream cheese, then before the bacon gets wrapped sprinkle shredded cheese on top.

      I’ve also made a chipolte sour cream to dip them in.

    37. Jacque on January 16th, 2012

      I’ve been making these for years but I stuff them with cream cheese and green onion or cajun sausage (out of the casing) then wrap with bacon….YUMMY and always a party favorite.

    38. Jackie11 on January 17th, 2012

      Is there any way to do these without having to grill them? I will be making them at my boyfriends apartment and he doesn’t have a grill..

    39. JohKen on January 17th, 2012

      OH MY GOD….I’m starving for these now. EXCELLENT modifiers listed too! Super bowl sweetness…thanks everyone!

    40. Chrissy on January 17th, 2012

      Can these be baked in the oven? If so, what temp/how long?

    41. Bobby on January 17th, 2012

      For those of you that want to know about baking these in the oven. You can bake them at 375 degrees for 20 to 25 minutes. If after that time the bacon isn’t crispy enough, turn on the broiler for a couple of minutes to finish them.

    42. jamie on January 18th, 2012

      These are RIDICULOUSLY good with bbq sauce brushed on before you cook. Seriously, try it.

    43. chuck on January 18th, 2012

      mix the cream cheese with equal parts of your favorite loose sausage. or mix ranch dressing powder with the cream cheese. i usually bake them until the stem falls off when you gently pull it.

    44. Katie on January 19th, 2012

      If your bacon is a little on the thicker side and your baking them in the oven I have put them under the broiler for a few min. to crisp the bacon.

    45. kelsey on January 21st, 2012

      wow! this looks delcious! i might have to try it!!!

    46. Chloe on January 21st, 2012

      I’m not sure if anyone else has suggested it, but if you use Garlic & Herb Cream cheese with these, its fantastic! I also am a huge fan of using Maple Bacon or Applewood Smoked bacon too! I make these all the time in the summer and they are always a huge hit!

    47. David on January 21st, 2012

      The spiciest part of any pepper is the ribs (the white stuff on the inside) and its seeds. If you remove these (as it is shown in the pictures) it gets rid of 80% of the spiciness. Not to mention the richness of the cream cheese will take care of the remaining spiciness.

    48. Robin @ Blommi on January 22nd, 2012

      I am going to try these w/ neufchatal cheese & pancetta to cut down on the fat, since I am supposed to be on a diet… but these look too good to skip altogether :)

    49. Lisa on January 22nd, 2012

      I just tried these on the BBQ and the cheese came out and the bacon got burnt.. guess the flame was up too high!! LOL I’m going to try the oven next.. I did put in a little Ranch powder, Mrs. Dash and shredded cheddar.. I loved the flavor. Thank you for your recipe!!

    50. kayleigh on January 24th, 2012

      These are amazing! If you do it in the oven they wont get burnt at all @Lisa!
      They are a little spicy, but honestly so so so so good, and I’m not one for spice either!

    51. Darlene on January 29th, 2012

      Made these last night! They were great! The only mistake I made was to close the cover of the grill! Had a five alarm grill fire!!!! They still came out great despite 4 foot flames! note to self-leave grill cover open :) Thank you for the great recipe!

    52. Cindy on January 30th, 2012

      I can’t wait to try these. They sound sooo yummy!!!!

    53. Amy on January 30th, 2012

      I make these w/ the little sweet peppers too! We add shredded cheese to the cream cheese w/ some garlic salt!! Amazing:)

    54. Janice on January 31st, 2012

      If the jalapeño end is pointed, it will be spicey.
      If the jalapeño end is rounded, it won’t be..my
      Brother told me this lil tid bit of info.

    55. CA101 on February 1st, 2012

      Do you think it would work to bake these instead of grill them?

    56. Deann on February 1st, 2012

      Make sure to wear rubber gloves when handling the jalapenos. A friend of mine made these and didn’t wear gloves; her hands were burning for days after.

    57. Rosecalico on February 1st, 2012

      These are really delicious, and down here in South Texas we stuff them with quail or sausage (your choice, we use chicken sausage with pablano cheese) in the middle prior to wrapping with bacon. It gives it that added flavor and volume.

    58. Rosecalico on February 1st, 2012

      These are really delicious, and down here in South Texas we stuff them with quail or sausage (your choice of meat)in the middle prior to wrapping with bacon. It gives it that added flavor and volume.

    59. Bobby on February 1st, 2012

      CA101- Yes, you can bake them. 375 Degrees for 20-25 minutes.

    60. Yes on February 3rd, 2012

      I do the same thing, but we add a packet of Hidden Valley Ranch Dip to the cream cheese before stuffing it in the jalapenos.

    61. Kari on February 5th, 2012

      I have been making these for years and they are delicious! I add pre-cooked chicken strips in the middle though for more flavor!

    62. Heather on February 5th, 2012

      I am excited to make these for the Superbowl party today. I think I am going to try the pineapple idea. They sound amazing. And I will be baking them indoors since I live in Michigan.

    63. Melissa on February 5th, 2012

      I do the same recipe but I brown sausage first and then mix the cream cheese to the sausage. If you don’t want the heat, deseed them and make sure you get the ribs out. The ribs on the inside also havbe a lot of heat. You can bake them too! Great base recipe, you can do a lot with the cheese.

    64. Heather on February 5th, 2012

      I am trying them in the oven with some crushed pineapple mixed with the cream cheese. They don’t sell maple cured bacon around here, so I brushed some real maple syrup on the rolled poppers before putting them in the oven.

    65. Julie on February 5th, 2012

      These are spicy!! Don’t listen to any of the other comments saying these are not spicy! They are jalapeños!! I can handle spicy but don’t offer these to your friends who can’t even handle hot salsa!! The cream cheese adds cheesy goodness ( I add cilantro and garlic to the mixture) This recipe is amazing and always a crowd pleaser to people who like things spicy!!

    66. Cindy on February 5th, 2012

      I love making these, I add basil, sun dried tomatoes a little garlic and salt before wrapping with bacon.

    67. Melissa on February 9th, 2012

      I love making these! I use onion & chive cream cheese and bake them in the oven instead.

    68. Billie on February 12th, 2012

      I make these and mix honey into the cream cheese and use maple flavored bacon. Also I can’t handle the heat so I soak the peppers in water for two hours after they are seeded and cut changing the water twice. Makes a big difference!! Sweet, salty, and spicy!!!

    69. Duke on February 28th, 2012

      Also w/Creamy goat cheese, Swiss, gouda, Chedder, Blue or edam

    70. Rose Moten on March 3rd, 2012

      I add chopped scrimp to my cream cheese and a little cheddar cheese. Wrap with bacon and roll in brown sugar. OMG They are awesome!

    71. Ashley on March 6th, 2012

      These are SO good! I made them for my boyfriend who loves spicy foods and he loved them. Will definitely make them again!

    72. Jamie on March 7th, 2012

      I made these for my husband…. SUCCESS! Great idea.

    73. dan on March 9th, 2012

      One way to judge how hot a jalapeno is to look for crack lines in the skin. Ones with crack lines are hotter than the ones with smooth skin.

    74. Jennifer on March 24th, 2012

      I like to add a little shredded cheddar cheese to the cream cheese! Yummy yummy!!

    75. Ryan crandall on April 2nd, 2012

      Bacon wrapped jalos with all the fixin and Chicago steak season …… Booooyahhhh

    76. Oneta Hightower on April 5th, 2012

      I season my cream cheese with some chopped up pecans. It is so good and if you have leftover cream cheese it’s good spread on crackers too.

    77. Steve on April 13th, 2012

      Anything wrapped in bacon is bound to be good. Can’t wait to try this!

    78. Sven Weichbrodt on April 13th, 2012

      If someone has already mentioned this I apologise but the bulk of the “heat” in a chilli is contained in the white membrane that holds the seeds to the inside wall of the chilli itself. If you are worried about too much “heat” them simply remove the seeds and as much of the white membrane as you can and you will be surprised just how mild these “hot” chilli’s become.

    79. May on April 15th, 2012

      I have made these but I also browned sausage and mixed in cream cheese and shredded cheddar, before I stuffed the peppers! Super good and everyone at the football BBQ loved ‘em!

    80. Monica on April 16th, 2012

      We make all the time. I suggest using latex gloves if you make a whole bunch plus the key to spicyness is how clean you get them. My hunny can not do spicyness so I clean everything out with a spoon. Another thing is cold cream cheese holds better and I always put them on a cookie rack with a pan underneath and throw them in the oven. The grease drops into the pan and makes them crispy. Summer favorite

    81. court on April 17th, 2012

      Cream cheese with chives. You can get at the store!!

    82. Ryan on April 18th, 2012

      You can also replace the cream cheese for goat cheese and the bacon for pancetta, a little saltier and just as delicious. (if not more)

    83. barry on April 20th, 2012

      If grilling, a dab of jalapeno jelly first, then the cream cheese has a cooling effect due to the sugar.

    84. Mraynor on April 20th, 2012

      The principal at my son’s school told me about this recipe, said they are amazing and he rolls them in brown sugar and chili seasoning before grilling…

    85. ATasteOfMadness on April 21st, 2012

      Oh wow. These look absolutely delicious! I need to incorporate jalapenos into more of my meals. But with this recipe, I don’t think that will be a problem. Yum!

    86. Ceslee on April 21st, 2012

      I can’t wait to try these. Thank you!

    87. Darcy Mangan on April 23rd, 2012

      We had these last night stuffed with DATES instead of cream cheese….the flavors build and explode and the textures are amazing!

    88. Henry G. on May 1st, 2012

      I make these all the time but I use canned jalapenos they taste much better and I also put 3 or 4 on a skewer less work when grilling…

    89. Kyson on May 1st, 2012

      It’s better if you slice off a couple centimeters from the stem so you can just pop the rest in your mouth without feeling you’re wasting and to avoid a mess of stems everywhere.

    90. Ashley on May 2nd, 2012

      My dad makes these all the time. Called Atomic Buffalo Turds, and he smokes them on his Big Green Egg. Usually though he will season the cream cheese with some sort of rub, and will occasionally put some pulled pork in with the creamed cheese. I usually can’t handle eating more than one without feeling sick from the heat, but they are good and awesome for parties!

    91. Sharon Alexander on May 2nd, 2012

      In case anyone wants a mild jalepeno, after you slice and de-seed them, soak them in a bowl of iced water. The longer you soak them, the milder they become. HONEST! Just dry them off when you get ready to stuff them with the cream cheese.

    92. Valerie Hernandez on May 5th, 2012

      I made these for the first time for the Cotto-Mayweather fight. Everyone loved them! Including me and I don’t do spicey. My Aunt passed on some knowledge on how to protect your hands from burning. Rub canola oil on your hands before cutting the peppers. Then I boiled the jalapeños for a few minutes in water and a bit of sugar to get rid of all spiceyness.

    93. Daniel on May 7th, 2012

      won’t the cream cheese melt off when you flip it on the grill?

    94. Bobby on May 7th, 2012

      Daniel- You should not have much of a problem with the cream cheese melting off while flipping on the grill.

    95. jenn on May 20th, 2012

      I loved stuffed Jalepenos, I mix crab meat in with my cream cheese, a bit of garlic and seasoning…..wrapped in bacon…..YUM :-)

    96. Tracie on May 30th, 2012

      I make these all the time. I usually add some raspberry chipotle sauce to the cream cheese. Have added tiny shrimp and grated onions. Any way I have made them have been awesome — and addicting!

    97. B Cantrell on May 30th, 2012

      I add crab meat and some shredded cheddar to the cream cheese mix. AMAZING! Also tried diced shrimp for a tasty variation. Try it.

    98. Bailey on May 31st, 2012

      For the cheese filling use equal parts cream cheese and fresh shredded mozerella. Mix it together and pack it into the peppers, and the result when they’re done is amazing.

    99. Christine on June 1st, 2012

      I tried these a few weeks ago at a local bar by the water. They were absolutely delicious. Right now I am on a diet because I’m heading to the beach in a week, but I want a little food induglgence for the weekend. Tonight I’m making these with reduced fat cream cheese and turkey bacon. I’m hoping they are as mouthwatering as the ones I had in my hometown bar.

    100. Susan on June 7th, 2012

      I make these often. I add finely shredded cheddar cheese and a little garlic powder to the cream cheese and then sprinkle chile powder on top. I bake mine in the oven at 375 until the bacon is nice and done. Yummy!!!

    101. Rayann on June 12th, 2012

      If you have burning hands, soak them in milk!
      But they are yummy.

    102. Mike on June 17th, 2012

      I have played with this recipe for about 8 years now:

      Add 1 cup of cooked Jimmy Dean sausage and 2 cups of mixed cheese (Monterrey jack, Colby and cheddar) in with the cream cheese. While cooking on the grill, occasionally brush with chipotle-raspberry sauce.

      With the added ingredients, you’ll need more peppers.

    103. angie on June 24th, 2012

      mmmmmmmmmmmmm. my two favorite things mixed together

    104. Pam Hatter on July 5th, 2012

      My husband made these for a cookout! And I’m telling you they where so good.The grill was full and they were all eat! Yummy! And not to hot!

    105. Karlie on July 9th, 2012

      Another way to season the cream cheese is put half of a dry ranch seasoning packet in the cream cheese. Also you can but shredded bacon in the cream cheese and put them in the oven at 350 for ten minuets

    106. Destinee on July 10th, 2012

      I make mine a little different.

      Put a pot of water on to boil.

      PUT ON YOUR GLOVES!

      Cut peppers in half and remove stems and seeds. (That’s where the majority of your heat comes from.)

      Boil peppers for about 4 minutes. While the peppers are boiling begin making your filling.

      ***Note on Boiling the Pepper- The color will be a brighter green. (If the pepper is olive green they have cooked too long. The brighter green will give you a crunch.) Boiling the peppers help make them milder.***

      In my cream cheese I add the following:

      1 cup of shredded cheddar cheese
      5 shakes of Worcestershire
      2 small cloves of garlic.

      Put mixture into a disposable icing bag.

      I cut 1 pack of bacon in half.

      Once my peppers are filled, I wrap a half piece of bacon around each half pepper.

      Grill pepper until charred on the bottom. ***The bacon will not be cooked fully on top.***

      Place them on a cookie sheet and place into the oven until the top of the bacon is cooked completely.

      Enjoy!

    107. Shannon on July 17th, 2012

      We also make these, but have always cut in just enough sour cream to make the cream cheese more spreadable (not too much or will run when it gets hot) and also add partial envelope (to taste) of Ranch. Makes them taste INCREDIBLE

    108. Shaun Anderson on July 27th, 2012

      I made these last night for a party I added some bacon bits to the Cream cheese u friggen believable you will love it

    109. Brenda on July 29th, 2012

      We make these often but use blue cheese crumbles instead of cream cheese. They are delicious.

    110. cecelia on August 7th, 2012

      we have made these before and i add creole seasoning by emeril to the cream cheese always delish

    111. Erica on September 16th, 2012

      I have grown up with a recipe something like this. The difference is we season the cream cheese and add real bacon bits. Once the peppers are cooked, we dip them in bbq sauce & allow the sauce to cook in just a little to glaze the pepper. These are a MUST HAVE at all my summer events.

    112. Jackie on December 20th, 2012

      Ugh! No canned jalepenos!! Use fresh. Sometimes
      you get a hot one, for the most part they are mild. C’mon
      they are hot peppers. If u don’t like spicey, don’t make
      these. I use the oven sometimes- 450 for 20-25 mins or until
      bacon is crisp. These are WONDERFUL! I MUST have these
      at least once a week! I am addicted to them!

    113. Heidi on January 9th, 2013

      I bake these on 375 or 400 till the bacon is done! I only use 1/2 slice of bacon too!

    114. Gina on January 9th, 2013

      Instead of bacon we used cooked first – crumbled cooked breakfast sausage mixed with cream cheese and shredded Parmesan . Yummy

    115. Traci on January 22nd, 2013

      I am from Texas and the way we have always made these is to add a package of ranch dressing mix (powder) to the cream cheese and then brush the entire thing with BBQ sauce before placing it into the oven or on the grill. We are a military family and have friends from all over the country and they always rave about these and ask me to bring them to parties!

    116. Lish on January 25th, 2013

      Anyone seve these cold? I want to make them for a Super Bowl party but its 2.5 hours away!

    117. Wynne on January 26th, 2013

      I just made these for lunch. They were so delicious!! It’s raining where i’m at, so i decided to use a turbo oven and it came out very yummy :)
      I’m so happy that i have found your blog through pinterest.
      I’m looking forward on making your Chinese chicken noodle for dinner ^_^

    118. marie on January 27th, 2013

      i mix fiesta shredded cheese with my cream cheese

    119. Donna Litherland on January 27th, 2013

      I’ve always made the exact recipe…..but also, put a lil’ Smokie Sausage on top the cream cheese. Yummo! Can’t seem to ‘submit’ my comment. Sorry if it comes up numerous times!

    120. Wendy on February 6th, 2013

      I’ll be trying this with home made maple/brown sugar, hickory smoked bacon. And I may season the cream cheese a bit, too. Thanks for the recipe…I’ve found it’s usually the simplest ones are the best.

    121. Fay on February 16th, 2013

      For those who don’t like the heat of the peppers, after taking out the seeds put the peppers in cold water and let them sit for a while. Sometimes I do mine earlier in the morning if they are to be cooked for dinner and change the water out 3 or 4 times. It really takes the heat out and you have the flavor of the pepper.

    122. Rennie on February 16th, 2013

      I creamed the cream cheese and put in seeds from the jalepenos then added crushed pineapples to cut the hotness of the seeds! Wrapped them in bacon and generously sprinkled with brown sugar! Then I baked them in the oven at 350 for about twentyfive minutes! Scrumptious!

    123. Ron Chasteen on April 5th, 2013

      Instead of stuffing the peppers with cream cheese use a cocktail wiener or sausage. Add a little cheddar cheese from a can then wrap in the pepper. Wrap with bacon using a toothpick to hold it together. Bake until bacon is crispy.

    124. Tracie-Marie on April 7th, 2013

      Hi Bobby
      I make these but mine are a little different. I roast a bulb of garlic and add it to the cream cheese mixture when cooled. I also addd some paprika and some diced red or green onion. I find it to be a much nicer flavour than the garlic powder. If you want an even more intense flavour, caramelize the onions. Yum!!!! Or make the mixture a day ahead to marry the flavours better. My family love them!!!!!

    125. Ashley on April 7th, 2013

      Love these! I make them a bit healthier with Chipotle Laughing Cow cheese mixed with lf shredded Mexican blend cheese. Wrapped up in turkey bacon, and still delicious!

    126. Raven on April 27th, 2013

      Adding herbes de Provence gives it a unique flavor.

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