Ingredients:
25 Large Fresh Green Jalapeno Peppers
8 Ounces Of Softened Philadelphia Cream Cheese
3 Cups Of Finely Grated Cheddar Cheese
1 1/2 Teaspoons Of Tabasco Worcestershire Sauce
4 Crumbled Peppered Bacon Strips
Information:
Serving Size 18
350 Calories Per Serving
14 Grams Of Fat
Preparation Instructions:
To begin this recipe you will first want to thoroughly wash and rinse your green jalapeno peppers. Next cut each one of them lengthwise, then remove the inner seeds. Next take out a large saucepan and then add in the cut peppers, cover them with water, then boil them over medium high heat for five to ten minutes. Do note that the longer you boil the jalapenos, the milder they will get. Once you are done boiling the peppers, drain out the water and then rinse the jalapenos under cool running tap water. Moving along, next take out a small mixing bowl, and then add in the cream cheese, Tabasco Worcestershire Sauce, and grated cheddar cheese. Take out a spoon and rapidly whip these contents together until you have an even and consistent mixture. Once that step is finished, you will want to take out a frying pan and fry up the peppered bacon until it is crisp and golden. Once the bacon has cooled enough to handle it, break it into little bite size pieces. Lastly you can now stuff your jalapeno halves with the cheese mixture, sprinkle the tops with crumbled bacon, then set them each out on a baking sheet. Next you will want to bake them for five to ten minutes at 400 degrees Fahrenheit, or 205 degrees Celsius. Let the stuffed jalapenos cool down for two to three minutes before serving. That concludes this delicious recipe, please be sure to check out our many other boiled vegetable recipes.
