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Pretty Little Pepper Poppers - Simple Stuffed Jalapeños

I’m not so fond of the pepper poppers that you get in a bar - most have a “canned,” citric acid sort of taste to them unless they’re prepared by hand with fresh ingredients - like these.

They’re tasty, quick, you probably have the ingredients (or reasonable substitutes) in your kitchen, and they’re perfect when you find out that friends will be stopping by shortly. They’re even better if you char the skin off the peppers before you stuff them. But most of the time, as they say, “Ain’t nobody got time for dat.”


7 jalapenos about 3-4 inches long

2 ounces block cream cheese softened

4 ounces Boursin, or herbed spreadable cheese

1 cup cheddar cheese

1/2 teaspoon onion powder

1 small bunch basil, chopped

3 scallions or small can of water chestnuts, chopped small

1/2 teaspoon salt

1/2 teaspoon pepper

12 slices bacon - not thick cut

cooking spray


Preheat the oven to 400 degrees. Line a sheet pan with foil and coat it with cooking spray.

Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and ribs.

In a medium bowl, mix together the cheeses, onion powder, salt and pepper.

Mix in scallions or water chestnuts (you need a little crunch in these) as well as the basil.

Fill each jalapeno half with the cheese mixture.

Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.

Arrange the peppers on the baking sheet (on a rack if you have one), after spraying with cooking spray, and bake for 20-25 minutes until bacon is crispy and browned. By the time your guests arrive, these are hot out of the oven. Serve immediately, and pair with beer, hugs and laughter. And probably a vaccine :)

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