Stuffed Jalapeno Peppers

  • 35 mins total
  • 10 mins prep
  • 25 mins cook
Advertisement

IntroductionSkip To The Recipe

Stuffed jalapeno peppers.

During our trip to Colorado last year I meet two wonderful ladies, Jody and Tommie. They kindly invited us to their place for dinner and prepared some of the best stuffed jalapeno I ever had.  I did asked for the recipe and since last year I have tried fixing it.  Well no success there… they never tasted as good, never hold the shape and always missed something.

This year both ladies were in Colorado.  I jumped as fast as I could to the opportunity to have them show me how they made those wonderful little jalapeno peppers that have been in my mind since last year.  They, of course, kindly obliged.

Love them, that is the only way I can describe the stuffed jalapeno.  Easy to prepare, 20 minutes to cook and a second to be enjoyed.

The huge plate was gone before we knew it. The evening dinner proceeded to be prepared with lots of fun and laughter.

TIP:
When handling the jalapeno make sure you wear gloves.  The seeds are cruel if there is an open wound in your hands or worse if you scratch your eyes, (voice of experience here).
Soak the toothpicks in water prior to placing them on the peppers.  No fingers burning when they are checked on the grill
We did not have enough cream cheese mix therefore we added cheddar cheese to it.  Bits of shrimps, bacon are also a great addition to it.  Just let your imagination go wild. Most of all the magic ingredient is Tony Chachere’s Creole Seasoning

    .
Giangi's Kitchen Signature

 

Nutrition Facts
Stuffed Jalapeno Peppers
Amount Per Serving
Calories 302 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 16g 80%
Cholesterol 94mg 31%
Sodium 295mg 12%
Potassium 117mg 3%
Total Carbohydrates 3g 1%
Sugars 2g
Protein 5g 10%
Vitamin A 27%
Calcium 8.3%
Iron 1.8%
* Percent Daily Values are based on a 2000 calorie diet.
Close Modal

Stuffed Jalapeno Peppers

  • 35 mins total
  • 10 mins prep
  • 25 mins cook

Ingredients

Log In or Register to view and edit your grocery lists.

  • 2 pound cut in half and seeded jalapeno
  • 2 packages Hidden Valley ranch dressing
  • 3 8 ounces packages cream cheese
  • cut in half slices of bacon
  • 1/4 teaspoon Tony Chachere Creole seasoning

Instructions

  1. Toothpicks soaked in water.

  2. In a large bowl place the 3 packages of cream cheese and soften. You can use the microwave if you have one for less than 30-40 seconds.

  3. Add the Hidden Valley Ranch Dressing, Tony Chachere’s Creole Seasoning and mix well.

  4. After the peppers are seeded, cleaned and dried fill the hallow side with the cream cheese. Wrap bacon around it and keep in place with a tooth pick. Do not poke all the way thru the peppers.

  5. Place on aluminum foil and place on the grill for 20 to 25 minutes. The bacon has to be golden brown.

  6. * Shrimps, bacon can be added as well as shredded cheddar cheese or Mexican cheese mix.

Advertisement
Advertisement

Get More Savings

Save money on groceries with FREE Printable coupons
Plus

Online Coupons and Savings from My Favorite Stores and Brands.

Find Offers
Advertisement