original recipe can be found at Taste Of Home
When working with jalapeños, easy can be a relative term. You do have to prepare just a little bit to work with them. It’s no fun to get the hot oils from the pepper on your fingers, forget about it, and rub an eye. No bueno mi amigas. But this can be easily avoided by wearing latex gloves while prepping the peppers, and remembering to not pick up the knife or or other utensils you used while prepping without gloves after the fact.
Prepping the pepper is the hardest thing about this recipe. The rest is a piece of cake. A few quick tips before we get to it:
- It’s fine to remove the tops of the peppers for easier consumption, the filling won’t melt out.
- If you want to keep some heat, don’t scrape all the seeds and ribs out.
- If you don’t want to purchase a package of bacon, just buy a few slices from the butcher case at your local grocer.
- Feel free to use low-fat cheese if you want to cut fat and calories.
- The original recipe calls for the jalapeños to be boiled to reduce the heat, but that’s not necessary. Just use a spoon (wear gloves!) to scrape out all the seeds and ribs.
Easy Stuffed Jalapeños
4 oz. softened cream cheese (1/2 package)
1.5 cups finely shredded cheddar cheese
1 tsp. Worcestershire sauce
2-3 bacon strips, cooked & crumbled (depending on how bacony you want the peppers)
Preheat oven to 450º.
Wearing latex gloves, cut the tops off of jalapeños, then half lengthwise. Using a small spoon, remove the seeds and ribs and discard them.
In a small bowl, combine cream cheese, cheddar cheese, and Worcestershire sauce until smooth. Spoon about 2 teaspoons of mixture into each pepper, and place on a greased cookie sheet (for easy clean-up, use parchment paper rather than grease). Top each pepper with crumbled bacon bits.
Bake peppers in oven for 5-8 minutes, until cheese has melted. You’ll hear the peppers sizzling, and the smell will be heavenly. Serve warm, and try not to eat them all before your friends get any!