Jalapeno Poppers

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings: 5

Ingredients

10 jalapeno peppers

8 ounces cream cheese (1 package)

¼ cup sun-dried tomatoes drained, finely chopped

1 tablespoon fresh basil chopped

4 cloves garlic minced

¼ teaspoon salt or to taste

¼ teaspoon pepper or to taste

10 slices bacon

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper.

Cut the stem from each jalapeno and remove the seeds, carefully so the jalapenos don't break.

In a large bowl mix the cream cheese with sun dried tomatoes, basil, garlic and salt and pepper.

Fill a pastry bag or Ziploc bag with the cream cheese mixture. Squeeze the filling into each jalapeno, don't overfill them too much as they will spurt of during cooking. Wrap each pepper with 1 slice of bacon and secure the bacon with a toothpick.

Bake for 20 minutes and then turn the oven on to broil and broil for 2 minutes until bacon is nice and crisp.

Notes

Wear gloves. To prevent burning your hands and then potentially your face, always wear gloves anytime you work with fresh jalapeno peppers. 

Room temperature cheese. The cream cheese should be a little soft when you make the filling. So you’ll want to take it out of the fridge about an hour before starting the recipe. 

Taste the filling. Give the filling a try before stuffing the jalapenos. Ensuring it is properly seasoned with enough salt and pepper is the key to the tastiest jalapeno poppers. 

Leftovers can be stored in the refrigerator for up to 5 days when covered in plastic wrap or put in an airtight container. However, they do not freeze well. To reheat, just put the leftovers in the microwave for a few minutes on medium power or in the oven at 350°F (176°C) for about 8 minutes.