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Saturday, January 31, 2015

Baked Jalapenos|Bacon-Draped Stuffed Pepper Poppers

Baked Jalapeno Pepper Poppers make a great snack for Super Bowl Sunday.

Mammoth jalapeño peppers; ground beef and pork; cream cheese; thinly-sliced hickory-smoked bacon and a 350° F oven are what's required to produce these wonderfully tasting cheese-filled hot pepper poppers.

I am always on the look-out for the large jalapeño peppers at my the local market. That is what it takes to make up a batch of these baked peppers. If hot tasting food is part of your dietary indulgences, then you will certainly be pleased when you bite into one of these spicy-hot appetizers--guaranteed to open-up the sinuses.

Ingredients

  • 12 large jalapeño peppers, cut in half lengthwise
  • 1 lb. breakfast pork sausage
  • 1 lb. lean ground beef
  • 1 (8 oz.) package cream cheese
  • hickory-smoked bacon, thinly sliced

Instructions

  1. cut the peppers in half and remove seeds and inside ribs
  2. brown the two meats together and remove any oil
  3. mix meats and cream cheese together until well blended
  4. stuff each pepper half, slightly bulging
  5. stretch and drape bacon slices over peppers
  6. arrange the pepper halves (face up) in rows on a cookie sheet
  7. bake at 350° F for about 30 minutes (until bacon turns crispy)

Note: In the prep stage, cut the bacon slices in 3 equal lengths. Gently stretch the cut bacon in all directions before draping it over the peppers. This means you should have enough with 8 slices of bacon to cover all of the appetizers.

When the peppers are done you may serve immediately, or you may freeze them to use at a later date. When you are ready for a few appetizers just pop them in the microwave oven for a minute or two until they become piping hot.

You may want to serve ice cream as a desert. (smiling).

Bon Appetit!
KT




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