The first time we discovered these stuffed peppers was at a friend’s house party. Among all of her amazing homemade hors d’oeuvres, it was these bacon wrapped stuffed jalapeño peppers that were the biggest hit. I mean, spicy jalapeño with salty bacon, and creamy filling? THAT is an amazing combo. I was angry that I didn’t come up with the idea first. These stuffed jalapeños were so delicious but the spiciness creeps up on you. My mouth was on fire but I just couldn’t stop eat them. It didn’t take us too long to recreate this spicy delight. We tweaked the recipe and made our own version and here’s how we made it:
Bake Stuffed Jalapeño Pepper
Serves: 4 / prep & cook Time: about 30 min
- 12 jalapeño peppers
- 4 oz cream cheese, softened
- 1/2 cup parmesan cheese (gouda cheese works well, too)
- sprinkles of onion powder (optional)
- 4-5 slices of prosciutto, cut into bite-size pieces
- salt and pepper to taste
Cut peppers in half lengthwise; remove seeds (reserve the seeds if you like your peppers spicy!). Cook the peppers in building water for 5 minutes, if you like it spicy, or cook for 10 minutes for a milder version. Drain well and let it cool.
Combine the cream cheese, parmesan cheese (or cheese of your choice), onion powder if you’re using it, and the reserved jalapeño seeds if you really want to turn up the heat. Fill the pepper with the cheese mixture and sprinkle the prosciutto bits on the top.
Place the peppers on a lined baking sheet and bake in 400F for 5 to 10 minutes, and broil until the prosciutto turn brown and crisp.
We didn’t share with anyone this time, we ate them all! But these serve well as party food. It’s definitely a crowd pleaser and easy to make ahead of time. Enjoy!
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