Best 8 Laughing Dawg Stuffed Jalapeno Peppers Recipes

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Whether you're throwing a party, having a movie night with friends, or just enjoying a spicy snack, laughing dawg stuffed jalapeno peppers are sure to be a hit! The combination of spicy jalapenos, savory cream cheese, and crispy breading makes these peppers irresistibly delicious. Plus, they're easy to make and can be customized to your liking with a variety of toppings and fillings. Read on for a step-by-step guide to making this tasty appetizer that will keep your taste buds satisfied!

Here are our top 8 tried and tested recipes!

JOE'S SCREAMING STUFFED JALAPENO POPPERS



Joe's Screaming Stuffed Jalapeno Poppers image

Enjoy watching your tailgate buddies wipe tears off their faces after eating one of these tastefully disguised cheese-stuffed jalapenos. Originally created with the broiler in mind, these Jalepeno poppers have been enhanced by the BBQ to spice up tailgate parties and backyard mixers. These are easy to prepare in advance and store well in a cooler until ready to be BBQ'd.

Provided by Food Network

Categories     appetizer

Time 40m

Yield 10 to 25 stuffed peppers

Number Of Ingredients 8

1 to 2 packages cream cheese, depending on the size of your pepper, room temperature
2 to 4 cloves chopped garlic or granulated, depending on your preference (c'mon, no spicy finger food is complete without this spice)
1/4 cup finely chopped sun-dried tomatoes - a nice handful from the jar
Chopped fresh basil leaves
Pinch salt
10 to 25 jalapeno peppers (larger then average size will make them easier to stuff)
1/2 to 1 pound thinly sliced bacon (Pork Fat Rulez!)
Toothpicks (for the peppers, not your teeth silly)

Steps:

  • Preheat the grill.
  • Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.
  • Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears. hehe... Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.
  • Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to sqeeze the filling into the opening of the pepper with ease. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in. However you choose, insert a liberal amount of filling into each jalapeno. Be careful not to overfill as the filling may spurt out during cooking.
  • 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 the toothpicks first, to prevent burning on the BBQ). This also helps the jalapenos from falling into the BBQ (you're bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts.
  • BBQ the peppers until they lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ.
  • Serve 'em up and watch your friends squirm with delight!

STUFFED JALAPENOS



Stuffed Jalapenos image

These stuffed jalapenos make a great party appetizer. The recipe can easily be doubled for a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 4

4 ounces cream cheese, room temperature
1/2 cup grated sharp cheddar
6 large jalapenos, halved and seeded
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.

Nutrition Facts : Calories 108 g, Cholesterol 6 g, Fat 10 g, Protein 4 g

LAUGHING DAWG STUFFED JALAPENO PEPPERS



Laughing Dawg Stuffed Jalapeno Peppers image

Make and share this Laughing Dawg Stuffed Jalapeno Peppers recipe from Food.com.

Provided by Iowahorse

Categories     Lunch/Snacks

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 10

12 jalapeno peppers
4 ounces cream cheese, room temperature
3 tablespoons onions, finely chopped
1/2 cup cheddar cheese, shredded
1/4 teaspoon black pepper
1/4 teaspoon garlic granules
1/4 teaspoon dried parsley
1/4 teaspoon dried chives
1/4 teaspoon Old Bay Seasoning
1/2 cup ham or 1/2 cup cooked bacon

Steps:

  • In a two-quart sauce pan, bring one quart of water to a rolling boil.
  • While it is reaching a boil, Cut a long flap in each jalapeno, starting from the shoulder and running close to the tip; this should be an elogated"V" shaped flap.
  • Lift the flap and clean out the fibers and seeds (this is where most of the heat is); I use either a round-tipped peeling device or a teaspoon.
  • When water reaches boiling point, immerse cleaned peppers in the water and reduce heat to medium.
  • Let peppers parboil for about 10 minutes-- better that they be a little undercooked then overcooked.
  • Mix the rest of the ingredients together, turning and blending until the cream cheese is well mixed into the rest of the ingredients.
  • If the mixture seems too dry, add a little sour cream, pickle juice, vinegar, anything in the fridge you think might add a touch of individuality.
  • Remove peppers, dump into a strainer, and run cold water over them.
  • Lift the flap of each pepper and stuff the cheese mixture into the pocket; fold the flap backdown over the stuffing.
  • A little overstuffing is OK.
  • Place the peppers on a sprayed pan and bake at 400 degrees for about 10- 15 minutes; just until the cheese begins to melt out of the peppers.
  • Remove and let cool for about 4- 5 minutes so the cheese sets up a little.
  • Serve with a few crackers or tortilla chips, and your favorite beer.
  • Parboiling the peppers removes a substantial portion of the raw heat, but leaves enough to give a nice burn to the mouth.

STUFFED JALAPEñO PEPPER GRILLED CHEESE



Stuffed Jalapeño Pepper Grilled Cheese image

This recipe is sponsored by Farm Rich®. To create an unforgettable grilled cheese, we leaned into the bold flavors of jalapeño poppers and spicy chorizo. The sausage is browned in a skillet, then layered with jalapeño poppers and creamy cheese on sliced Pullman bread. Cooked until golden on the outside and hot and melty within, this sandwich will definitely be a win on game day.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 6 sandwiches

Number Of Ingredients 5

One 18-ounce box frozen jalapeño poppers, such as Farm Rich® Jalapeño Peppers
12 ounces fresh Mexican-style chorizo, casing removed and crumbled (4 to 5 links)
Olive oil, as needed
12 slices Pullman bread
2 1/4 cups shredded Monterey jack, queso Oaxaca or whole milk mozzarella (about 10 ounces)

Steps:

  • Prepare the jalapeño poppers according to the package directions for the oven.
  • Meanwhile, put the chorizo in a large nonstick skillet over medium-high heat. Cook, stirring occasionally and breaking up with a wooden spoon, until just cooked through, about 5 minutes. Remove the chorizo to a medium bowl with a slotted spoon and pour the rendered fat into a small heatproof liquid measuring cup. You should have about 1/4 cup chorizo oil; if not, top with enough olive oil to reach 1/4 cup. Reserve the skillet.
  • Lay the bread slices on a cutting board and brush evenly with the chorizo oil on one side. Flip 6 slices over and top each with 3 tablespoons of the cheese. Divide the chorizo and jalapeño peppers evenly among the 6 slices and finish each with 3 more tablespoons of cheese. Close the sandwiches with the remaining 6 slices of bread, chorizo-oil-side up.
  • Heat the skillet over medium-low heat. Put 2 sandwiches in the skillet and press down with a large lid. Cook until lightly browned, about 3 minutes. Flip and continue cooking, covered, until the cheese is melted and the second side is browned, about 3 minutes more. Repeat with the remaining sandwiches. Use a sharp knife to slice each sandwich in half and serve.

LOADED STUFFED JALAPENO POPPERS



Loaded Stuffed Jalapeno Poppers image

Not your average stuffed jalapeno popper. Couldn't find a recipe that I liked so made these loaded with everything I like! Hope you like them just as much as I do. Serve with sour cream and guacamole.

Provided by FunwithFood

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 1h

Yield 12

Number Of Ingredients 9

12 jalapeno peppers, seeded
8 ounces turkey breakfast sausage (such as Bob Evans®), casings removed
2 cups finely shredded sharp Cheddar cheese
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese
1 (1 ounce) package dry ranch-flavored seasoning mix
1 teaspoon minced garlic, or more to taste
1 ½ cups panko bread crumbs
2 tablespoons butter, melted

Steps:

  • Fill a large bowl with ice and cold water and set aside. Slice a thin piece from the bottom of each pepper to stop peppers from rolling onto their sides when baking.
  • Bring a large pot of water to a boil over medium-high heat. Drop each pepper carefully into the water and boil 2 minutes. Remove peppers from water and place in the bowl of ice water.
  • Cook turkey sausage in a skillet over medium heat until browned, about 3 minutes. Drain excess fat. Stir in Cheddar cheese, cream cheese, Parmesan cheese, ranch-flavored seasoning, and garlic.
  • Remove peppers from water and drain. Fill each pepper with sausage mixture, forming a mound. Place filled peppers on a baking sheet; place in the freezer until just frozen, about 20 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix bread crumbs with butter. Press into the top of the sausage filling.
  • Bake in the preheated oven until bread crumbs are golden brown and cheese starts to bubble, 25 to 30 minutes.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 12.5 g, Cholesterol 70.9 mg, Fat 21.6 g, Fiber 0.4 g, Protein 15.5 g, SaturatedFat 12.5 g, Sodium 670.3 mg, Sugar 0.7 g

EASY CHEESE-STUFFED JALAPENOS



Easy Cheese-Stuffed Jalapenos image

A few years ago, I saw a man in the grocery store buying a big bag of jalapeno peppers. I asked him what he intended to do with them, and right there in the store he gave me this fabulous recipe for stuffed jalapenos! -Janice Montiverdi, Sugar Land, Texas

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 dozen.

Number Of Ingredients 5

24 medium fresh jalapeno peppers
1 package (8 ounces) cream cheese, softened
3 cups finely shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
4 bacon strips, cooked and crumbled

Steps:

  • Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.

Nutrition Facts : Calories 141 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 200mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

STUFFED JALAPENOS III



Stuffed Jalapenos III image

These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!

Provided by TIFFANY WEAVER

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 1h5m

Yield 12

Number Of Ingredients 3

12 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package whipped cream cheese
12 slices bacon, cut in half

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
  • Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

Nutrition Facts : Calories 185.8 calories, Carbohydrate 1.9 g, Cholesterol 36.8 mg, Fat 18 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 313.4 mg, Sugar 1.3 g

JOE'S SCREAMING STUFFED JALAPENO POPPERS



Joe's Screaming Stuffed Jalapeno Poppers image

Make and share this Joe's Screaming Stuffed Jalapeno Poppers recipe from Food.com.

Provided by Epi Curious

Categories     Peppers

Time 40m

Yield 18 appetizers, 6-8 serving(s)

Number Of Ingredients 8

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!)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve immediately.

Nutrition Facts : Calories 499.9, Fat 47.6, SaturatedFat 19.7, Cholesterol 93, Sodium 815.9, Carbohydrate 5.9, Fiber 1.5, Sugar 2.4, Protein 12.6

Tips:

  • Choose the right peppers: Look for large, firm peppers with smooth skin. Avoid any peppers with blemishes or bruises.
  • Prepare the peppers: Cut the peppers in half lengthwise and remove the seeds and ribs. Rinse the peppers well and pat them dry.
  • Make the filling: There are many different recipes for stuffed jalapeno peppers, but they all typically include a mixture of cheese, meat, and vegetables. Some popular ingredients include cream cheese, cheddar cheese, bacon, sausage, bell peppers, and onions.
  • Stuff the peppers: Once the filling is prepared, spoon it into the pepper halves. Be sure to fill the peppers evenly and not overstuff them.
  • Bake the peppers: Preheat the oven to 350 degrees Fahrenheit. Place the stuffed peppers on a baking sheet and bake them for 20-25 minutes, or until the peppers are tender and the filling is melted and bubbly.
  • Serve the peppers: Stuffed jalapeno peppers can be served as an appetizer or main course. They can also be used as a topping for tacos or nachos.

Conclusion:

Stuffed jalapeno peppers are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or simply as a quick and easy meal. With so many different recipes to choose from, there is sure to be a stuffed jalapeno pepper recipe that everyone will love. So next time you are looking for a new and exciting dish to try, give stuffed jalapeno peppers a try. You won't be disappointed!

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