Easy Cheesy Stuffed Jalapenos or Sweet Peppers
Recently Hubby told me he would not be putting my Cheesy Stuffed Peppers on the grill any more – until I purchase one of those pepper stands to put them in. We were simply laying them on the grill. The cheese would drip out, and the bacon would be burned in some spots, but raw in others. My family loves these bacon wrapped goodies, so I knew I had to find a way to do them. Here’s what I came up with –
You can use jalapeno peppers or sweet peppers, whichever you prefer. It depends on our moods as to which we prefer, but here in Texas these sweet peppers are plentiful, and inexpensive. They aren’t spicy, but make great stuffed peppers for those who can’t eat anything too spicy.
First core the peppers by carefully cutting around about a quarter of an inch from the top just deep enough to cut through the pepper, but not through the core where the seeds are. That way, you can just pull the core and the seeds out!
Next, I mix a package of onion soup mix, and some garlic powder in with one 8 oz brick of cream cheese, or Neufchatel cheese. Then use this mixture to fill your peppers.
I use a flat butter knife to fill my peppers. If you only use a little at a time, and flatten it up the sides with the butter knife, you can usually fill them with very little air pockets!
Now, grab a slice of bacon and lay one end across the top of your pepper.
Then wrap it around your pepper as far as it will go.
I use a brownie ( 9×9 ) pan. You can also use a cake pan or a glass casserole dish. Using a skewer, push it through the pepper in a place where the pepper will barely touch the pan. That keeps them from tipping over. You can put a few peppers on each skewer.
Bake them in the oven at 400 degrees Fahrenheit for about 45 minutes, or until the bacon looks browned and done to your liking. Ta-da! Cheesy Stuffed Peppers!
My family loves Cheesy Stuffed Peppers so much. During the summer they are made fairly often to go with our grilled steaks, or burgers. This technique works wonders when you don’t have one of those pepper stands for the grill. I hope this recipe makes it easier for you to make them as well! (PS. I found one of those pepper holders for the grill. These peppers will sit up in it just as easily!)