Take a culinary adventure and tantalize your taste buds with Rob's Screaming Stuffed Jalapeno Peppers, a firecracker of a recipe that blends the perfect balance of heat, flavor, and texture. These fiery gems will set your taste buds ablaze with their zesty filling, crispy coating, and a secret ingredient that adds an unexpected twist. Stuffed with a savory mixture of cheeses, tantalizing spices, and a hint of smoky bacon, these jalapeno poppers are then coated in a golden-brown batter and fried until crispy perfection. Get ready for an explosion of flavors as you embark on this culinary journey with Rob's Screaming Stuffed Jalapeno Peppers.
Check out the recipes below so you can choose the best recipe for yourself!
ROB'S SCREAMING STUFFED JALAPENO PEPPERS
My husband and his friends love to munch on these when they get together to watch basketball or football. Warning!!! These are NOT for the taster who's mild at heart!! You can also bake the peppers in a preheated 350 degree F (175 degree C) oven for 15 to 20 minutes; broil 1 to 2 minutes to crisp the bacon. Red or yellow bell peppers cam be substituted to lower the heat.
Provided by Allyson
Categories Jalapeno Poppers
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate. Soak toothpicks 20 minutes in water.
- Place the cream cheese in a bowl, and mix in the garlic, sun-dried tomatoes, basil, and salt until evenly blended.
- Make one slit from end to end in the side of each jalapeno pepper, and scoop out the seeds. Spoon the cream cheese mixture into the center of each pepper. Wrap 1 piece of bacon around each pepper, and secure with a toothpick.
- Place the peppers onto the preheated grill, and cook until peppers begin to soften, about 10 minutes.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 5.8 g, Cholesterol 82.2 mg, Fat 27.7 g, Fiber 1.4 g, Protein 12.1 g, SaturatedFat 14.9 g, Sodium 634.4 mg, Sugar 2.2 g
JOE'S SCREAMING STUFFED JALAPENO POPPERS
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
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!
ROB'S SCREAMING STUFFED JALAPENO PEPPERS
My husband and his friends love to munch on these when they get together to watch basketball or football. Warning!!! These are NOT for the taster who's mild at heart!! You can also bake the peppers in a preheated 350 degree F (175 degree C) oven for 15 to 20 minutes; broil 1 to 2 minutes to crisp the bacon. Red or yellow bell peppers cam be substituted to lower the heat.
Provided by Allyson
Categories Jalapeno Poppers
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate. Soak toothpicks 20 minutes in water.
- Place the cream cheese in a bowl, and mix in the garlic, sun-dried tomatoes, basil, and salt until evenly blended.
- Make one slit from end to end in the side of each jalapeno pepper, and scoop out the seeds. Spoon the cream cheese mixture into the center of each pepper. Wrap 1 piece of bacon around each pepper, and secure with a toothpick.
- Place the peppers onto the preheated grill, and cook until peppers begin to soften, about 10 minutes.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 5.8 g, Cholesterol 82.2 mg, Fat 27.7 g, Fiber 1.4 g, Protein 12.1 g, SaturatedFat 14.9 g, Sodium 634.4 mg, Sugar 2.2 g
STUFFED JALAPENO PEPPERS
I had some extra peppers one year and needed to use them up. I came up with this recipe and now am expected to bring it to all gatherings!
Provided by Mrs. Teez
Categories Peppers
Time 30m
Yield 20 peppers, 10 serving(s)
Number Of Ingredients 6
Steps:
- Fry ground meat until no longer pink. Drain.
- Add cumin and chile powder.
- Stir to combine.
- Halve and seed peppers.
- Place in a 9 x 13 " lightly oiled metal cake pan.
- Stuff each half with cream cheese then meat and top with cheese.
- Bake at 350 for 15 to 20 minute or until cheese melts.
Nutrition Facts : Calories 133.3, Fat 10.8, SaturatedFat 6.5, Cholesterol 33.2, Sodium 183.4, Carbohydrate 3.1, Fiber 1.1, Sugar 1.6, Protein 6.6
ROB'S SCREAMING STUFFED JALAPENO PEPPERS
My husband and his friends love to munch on these when they get together to watch basketball or football. Warning!!! These are NOT for the taster who's mild at heart!! You can also bake the peppers in a preheated 350 degree F (175 degree C) oven for 15 to 20 minutes; broil 1 to 2 minutes to crisp the bacon. Red or yellow bell peppers cam be substituted to lower the heat.
Provided by Allyson
Categories Jalapeno Poppers
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate. Soak toothpicks 20 minutes in water.
- Place the cream cheese in a bowl, and mix in the garlic, sun-dried tomatoes, basil, and salt until evenly blended.
- Make one slit from end to end in the side of each jalapeno pepper, and scoop out the seeds. Spoon the cream cheese mixture into the center of each pepper. Wrap 1 piece of bacon around each pepper, and secure with a toothpick.
- Place the peppers onto the preheated grill, and cook until peppers begin to soften, about 10 minutes.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 5.8 g, Cholesterol 82.2 mg, Fat 27.7 g, Fiber 1.4 g, Protein 12.1 g, SaturatedFat 14.9 g, Sodium 634.4 mg, Sugar 2.2 g
SWADDLED JALAPENO PEPPERS
Cream cheese stuffed jalepenos wrapped in crescent rolls and rolled in Parmesan cheese. A 2004 Pillsbury Bake Off winner.
Provided by Lorac
Categories Cheese
Time 45m
Yield 16 appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F and prepare a cookie sheet with cooking spray.
- Combine cream cheese, lime peel, cilantro and lime juice.
- Unroll dough on cutting board and separate into 8 triangles.
- From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
- Spoon 1 teaspoon of cream cheese into each jalepeno half and place cheese side down on cresent triangles with the point end of the pepper near the top point of the triangle.
- Fold triangle sides over the jalepeno and pinch to seal.
- Fold triangle top over end of the pepper and pinch to seal.
- Place melted butter and Parmesan in separate shallow dishes.
- Dip dough wrapped peppers in butter then roll in Parmesan.
- Place on cookie sheet and bake 10-15 minutes or until golden brown.
STUFFED JALAPEñO PEPPERS
Make and share this Stuffed Jalapeño Peppers recipe from Food.com.
Provided by El Bistro
Categories Lunch/Snacks
Time 1h10m
Yield 10 Jalapeños, 3 serving(s)
Number Of Ingredients 5
Steps:
- cut a slit in each jalapeno pepper so that you can open it up. Remove the entire contents of the inside of the pepper. Leaving some of the placenta and seeds will result in a hotter pepper, so how much you clean on the inside is totally up to your taste. I recommend using disposable latex gloves while doing this, because failure to do so may result in unintended pains later -- particularly if you are a male :).
- Preheat oven to 375 degrees.
- Soften the cream cheese in the microwave for about 20 seconds.
- Place the cream cheese in a bowl.
- Add the ranch dressing powder and the grated cheese to the bowl with the cream cheese. MIx well.
- Fill the jalapenos with the creame/ranch/cheese mixture.
- Trim any excess fat from the bacon, preferably with kitchen scissors.
- Wrap all of the peppers with the bacon.
- Cook at 375 degrees for about 40 minutes. Keep an eye on them, because depending on the fat in the bacon, thickness of the bacon and so on, your time will vary. This can also be put on a grill -- it will take far less time but will demand your constant attention.
- Enjoy the best stuffed jalapeños you have ever had.
STUFFED JALAPENO PEPPERS
Quite a spicy little treat, feel free to play with the stuffing mixture. *NOTE* I have never made a single batch of these, we always have to double or triple the recipe!
Provided by HOTTOPOT
Categories Peppers
Time 20m
Yield 1-2 apiece, 3-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil Jalapeno Peppers until soft for 5 minutes or so.
- Remove from water, Using a sharp knive, slice the pepper lengthwise,leaving the pepper intact as a cavity, remove seeds and clean for the cream cheese filling. Rub olive oil on peppers.
- Combine cream cheese, bread crumbs, jack cheese, salsa.
- Fill each pepper with cream cheese mixture.
- Place peppers on grill or bake (in preheated oven at 400) until cream cheese mixture is hot and peppers are cooked tender about 10 minutes.
Nutrition Facts : Calories 107.3, Fat 10.1, SaturatedFat 6.2, Cholesterol 31.2, Sodium 84.2, Carbohydrate 2.4, Fiber 0.8, Sugar 1, Protein 2.5
ROB'S SCREAMING STUFFED JALAPENO PEPPERS
My husband and his friends love to munch on these when they get together to watch basketball or football. Warning!!! These are NOT for the taster who's mild at heart!! You can also bake the peppers in a preheated 350 degree F (175 degree C) oven for 15 to 20 minutes; broil 1 to 2 minutes to crisp the bacon. Red or yellow bell peppers cam be substituted to lower the heat.
Provided by Allyson
Categories Jalapeno Poppers
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate. Soak toothpicks 20 minutes in water.
- Place the cream cheese in a bowl, and mix in the garlic, sun-dried tomatoes, basil, and salt until evenly blended.
- Make one slit from end to end in the side of each jalapeno pepper, and scoop out the seeds. Spoon the cream cheese mixture into the center of each pepper. Wrap 1 piece of bacon around each pepper, and secure with a toothpick.
- Place the peppers onto the preheated grill, and cook until peppers begin to soften, about 10 minutes.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 5.8 g, Cholesterol 82.2 mg, Fat 27.7 g, Fiber 1.4 g, Protein 12.1 g, SaturatedFat 14.9 g, Sodium 634.4 mg, Sugar 2.2 g
EASY CHEESE-STUFFED JALAPENOS
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
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.
ROB'S SCREAMING STUFFED JALAPENO PEPPERS
My husband and his friends love to munch on these when they get together to watch basketball or football. Warning!!! These are NOT for the taster who's mild at heart!! You can also bake the peppers in a preheated 350 degree F (175 degree C) oven for 15 to 20 minutes; broil 1 to 2 minutes to crisp the bacon. Red or yellow bell peppers cam be substituted to lower the heat.
Provided by Allyson
Categories Jalapeno Poppers
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate. Soak toothpicks 20 minutes in water.
- Place the cream cheese in a bowl, and mix in the garlic, sun-dried tomatoes, basil, and salt until evenly blended.
- Make one slit from end to end in the side of each jalapeno pepper, and scoop out the seeds. Spoon the cream cheese mixture into the center of each pepper. Wrap 1 piece of bacon around each pepper, and secure with a toothpick.
- Place the peppers onto the preheated grill, and cook until peppers begin to soften, about 10 minutes.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 5.8 g, Cholesterol 82.2 mg, Fat 27.7 g, Fiber 1.4 g, Protein 12.1 g, SaturatedFat 14.9 g, Sodium 634.4 mg, Sugar 2.2 g
Tips:
- Choose the right jalapeños: Look for firm, deep green peppers with no blemishes.
- Wear gloves when handling jalapeños: The capsaicin in the peppers can irritate your skin.
- Remove the ribs and seeds from the peppers: This will help reduce the heat level.
- Use a variety of fillings: There are endless possibilities, so get creative! Some popular options include cheese, meat, seafood, and vegetables.
- Don't overstuff the peppers: Otherwise, they will be difficult to close and may burst open during cooking.
- Bake or fry the peppers until they are crispy: This will give them a delicious texture and help seal in the flavors.
- Serve the peppers with your favorite dipping sauce: Ranch dressing, sour cream, or salsa are all great options.
Conclusion:
Stuffed jalapeño peppers are a delicious and versatile appetizer that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste preferences. So next time you are looking for a fun and flavorful snack, give stuffed jalapeño peppers a try!
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