A Recipe for Me

This is the basic recipe for stuffed jalapeno peppers. You can stuff them with whatever you like. The key is clean them out well and cook them slowly, either over hot coals, or in the oven.

Preheat oven to 350 or charcoal grill to medium high/medium.

What you need:

• 12 fresh Jalapeno peppers, seeded and gutted
• 8 oz Philadelphia-brand cream cheese
• 12 slices of bacon
• Toothpicks or bamboo skewers

What to do:

1. Stuff each pepper with cream cheese.
2. Take a slice of bacon and place over the top of the pepper, and then wrap around the pepper and secure with a toothpick.
3. Repeat with all peppers.

Cook peppers for about an hour using either of the following methods:

• If roasting in the oven, place on a wire rack over a rimmed baking sheet. After 30 minutes, turn peppers over and continue baking for another 30 minutes or until bacon is cooked to desired doneness.
• If roasting over charcoal, place peppers on skewers. Move charcoal to sides of grill for indirect heat grilling. Place peppers on rack, turning over about every 20 minutes until done.

Serve hot!

These are usually a hit with crowds, so allow 2-3 peppers per person. Remember, that no matter how well you clean peppers out, they can still be hot. My personal preference is to leave the ribs in, and only remove some of the seeds.