It’s Tuesday and sometimes if we have a little bit less than healthy recipe to share, Tuesday is the day to do that. We call it Fat Tuesday, in reference to the real Fat Tuesday that precedes Lent.
This is a fun way to use jalapeno peppers if you have them in abundance in your garden (I don’t but my sister shared). There are a number of different versions of stuffed jalapenos and I experimented with a couple different cheeses and plain old reduced fat cream cheese was the winner at this house. The important thing to remember is to wear gloves when slicing and seeding the jalapenos. If not, you may find your hands burn for some time afterward.
8 ounce package reduced fat cream cheese
1 package bacon (roughly one pound)
18-24 fresh jalapeno peppers
Preheat oven to 375 degrees F.
Slice each jalapeno lengthwise on one side, being careful not to cut the pepper in half. Remove the seeds using a small spoon or tomato corer. Depending on the sizes of the peppers, you may have to slice around the stem of the pepper to create a manageable opening to remove the seeds. Once seeds are removed, stuff a generous teaspoon (or more for larger peppers) of cream cheese into each pepper. Cut bacon strips in half and wrap each pepper with bacon. Place completed peppers on a baking sheet with the slit in the pepper facing up (you don’t want to lose the cheese). Once all peppers are stuffed and wrapped place baking sheet in oven and bake for 30 to 35 minutes or until bacon is crispy.
The jalapeno peppers lose a bit of their spicy heat once baked so don’t be afraid to give these a try even if you aren’t crazy for hot food. And let’s face it; if it has bacon, it has to be good! They were delicious and made an unusual side dish for a weekend breakfast, perfect with scrambled eggs. You have to give these a try! You won’t believe three such simple ingredients can taste so good.