Stuffed Jalepeno Recipes

August 17, 2006 · 3 comments

in Food

If you are a regular reader you may know that I have a garden that is providing more than enough cucumbers and tomatoes than a single man could ever want, but lately my pepper plants have been growing like mad. I have about 10 pepper plants, some little round ones that are still growing, some big greens one that are still growing, 2 habanero plants-still growing, and 3 or 4 jalepeno pepper plants that are producing 6-10 peppers per day.

Today I cut my grass, harvested about 12 cherry tomatoes and roughly 16 jalepeno peppers. The other day I had about 32 I needed to use up so I searched the web and came up with some pretty blah recipes, nothing of which really stuck out, or they seemed like too much work, so I improvised and created the following:

Dr Wertrose's Variety Stuffed Jalepenos

Ingredients: fresh jalepeno peppers, variety of cheese, tin foil, rubber gloves.

1. Pick a peck of fresh jalepeno peppers.
2. Wear rubber gloves and cut the peppers in half length wise.
3. Remove the seeds and the "membrane". Supposedly the membrane contains the heat of the peppers.
4. Line a cookie sheet with tin foil
5. Fill up the pepper halves with cheese (whatever kind you like) and place them cheese side up on the cookie sheets
6. throw in the oven/toaster oven on 325 until the cheese starts to brown and the peppers kind of go blah and loose their shape.
7. let cool and enjoy

I used an irish cheddar, a mexican cheese blend and bleu cheese to stuff my jalepenos and I liked the Irish cheddar the best, with the bleu cheese making go woah…however I just picked a bunch more of these peppers today so I plan to make bacon wrapped bleu cheese stuffed jalepenos tomorrow. Here is that recipe:

Dr Wertrose's Bacon Wrapped Bleu Cheese Stuffed Jalepeno Pepper Much-ems

Ingredients: fresh jalepeno peppers, blue cheese, bacon, tin foil, rubber gloves.

1. Pick a peck of fresh jalepeno peppers.
2. Wear rubber gloves and cut the peppers in half length wise.
3. Remove the seeds and the "membrane". Supposedly the membrane contains the heat of the peppers.
4. Line a cookie sheet with tin foil
5. Fill up the pepper halves with bleu cheese, wrap with half a slice of bacon (toothpick optional), place cheese side up on the cookie sheets
6. throw in the oven/toaster oven on 425 until the bacon crisps.
7. let cool and enjoy (maybe, I will know more tomorrow)

Someone out there make these and let me know what you think, or someone come over and eat them with me, then let me know what you think.

Share and Enjoy:
  • email
  • Digg
  • Reddit
  • StumbleUpon
  • Technorati
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • Print

{ 3 comments… read them below or add one }

1 Suzanne Kain 05.23.07 at 2:09 pm

I will try the bleu cheese ones myself. I prefer the red peppers for the sweetness of them. I will let you know how mine turned out.

2 Werty 05.23.07 at 3:25 pm

If you remove the "spines"/membranes, they are not spicy at all and have good flavor.

Let me know what you think!

3 scott 04.09.08 at 12:27 pm

i make these bacon wrapped peppers with cream cheese…easier and cheeper than regular cheese…and friends cannot get enough of them.They can also be grilled also

Leave a Comment

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Previous post:

Next post: