Rose & Joe's

Recipe Wednesday
July 4, 2012

Jalapeno Stuffed Peppers




15 large Jalapeno Peppers

8 oz. pkg. Cream Cheese

1 lb Thick Cut Bacon

Cut off tops of peppers about 1/4". Slice peppers in half lengthwise. Use a small melon baller to remove seeds and membranes. Spoon cream cheese level in each half. Wrap with 1/2 slice of bacon, securing with a toothpick. Bake in oven at 350 degrees until bacon is cooked. Can be prepared ahead of time and covered and stored in a fridge overnight. Best served warm.

When handling peppers, it is best to wear rubber gloves.