I had a surprisingly large harvest of jalapeño peppers when I cleaned out the garden this weekend, so we decided to make some poppers. They are a little time consuming to prepare, but I did a large batch and am freezing some of the stuffed peppers (not wrapped in bacon yet). We will see if they thaw and cook as well as the fresh when we do them up for a Lions-Packers halftime snack on Thanksgiving.

Hot, cheesy, wrapped in bacon, with a little kick.

Hot, cheesy, wrapped in bacon, with a little kick.

  • 36 jalapeño peppers
  • 8 oz. cream cheese
  • 1 tsp. salt
  • 1/4 tsp. fresh ground black pepper
  • 2 tsp. minced garlic
  • 18 strips bacon

Wash the peppers. Using a paring knife, cut off the stems and make a long slice down one side of the pepper. Take the tip of the knife and carefully clean out the insides of the pepper. Leave more of the pith if you want a hotter pepper. Discard the insides and be very careful — your hands are full of the jalapeño oils at this point. Do not rub your eyes, put in your contacts, or let your dog lick your fingers. Please.

Mix the cream cheese, salt, pepper, and garlic. With a butter knife, stuff the peppers with the cream cheese mixture. (You can be creative here, mix in some chives, basil, or other herbs if you’d like.)

Cut the strips of bacon in half and wrap one half strip around each stuffed pepper. Secure with a toothpick. If you have a grill going, you can line them up on a skewer.

Bake on a slotted pan at 375 until bacon is fully cooked, about 30 minutes. Or put on the grill and cook until done. You might want to put them under the broiler for a moment to get a good crisp. Let cool slightly before eating.

Adapted from P.B. Alehouse (Rattlesnakes)