Stuffed Jalapeno Pepper Recipe
This recipe is originally from my brother Steve, who is well known for making a feast out of very little. His culinary imagination is responsible for this dish, and it is one of his best. We love this dish, and for those who are sensitive to spicy food, please see the *Note section at the bottom of the recipe.
8 large jalepeno peppers
8 oz Philadelphia or similar cream cheese
8 slices of bacon
Slice each pepper lengthwise, one at a time so that the halves match. Carefully cut out the three veins and seeds and discard (*), then proceed to the next pepper, keeping each pair of halves together.
Fill each half pepper with cream cheese, then place each pair together…the cheese should help hold them together. Wrap each pepper with a slice of bacon. If you wish, you can place a bamboo skewer through the pepper to both hold it together even better, as well as holding the bacon to the pepper, and giving a “handle” for the finished food.
Broil in the oven at 300 degrees (F), in the middle of the oven, in a loaf or cake pan, for an hour, or until the peppers are browned. These can also be barbecued over low coals in a basket, again, until the peppers are browned.
*NOTE: When preparing the peppers, wear plastic gloves. The peppers contain Capsaicin, which is highly irritating to the eyes if there is accidental contact. Washing the hands with soap doesn’t easily remove the Capsaicin. (This is the substance that gives the peppers the “bite”.)
If you want hotter peppers, leave in some of the seeds, which are higher in Capsaicin. Also, the more browned the peppers are, the milder they will be, but you don’t want to cook them so fast that they carbonize and turn black.
If you want the peppers very mild, before stuffing them with the cheese, blanch them in a bath of boiling salted water for about a minute and a half each. (The longer that they are blanched, the milder they will be.)
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