Bacon Wrapped Jalapenos Stuffed with Cream Cheese and Mozzarella

How to make Bacon Wrapped Jalapenos Stuffed with Cream Cheese and Mozzarella

Ingredients:

12 jalapeño peppers, approximately 3-4 inches long

8 oz cream cheese room temperature

1/2 cup mozzarella cheese

1/2 cup Monterey jack or pepper jack cheese

1/2 teaspoon smoked or regular paprika

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

salt, to taste (I add just a pinch)

12 slices bacon, cut in half (do not use thick cut, as it will not crisp up as well)

24 toothpicks

Instructions:

Preheat oven to 400 degrees F. Line a large baking pan with foil and place a baking/cooling rack on top. This will keep the peppers from getting soggy and the foil underneath will catch any juices or cheese.

Cut peppers in half and remove seeds and membranes very carefully. Use a spoon to scoop out the seeds and ribs. I recommend wearing gloves. Depending on how hot the peppers are, the seeds might burn your fingers.

In a medium-sized bowl, beat (or stir) cream cheese until smooth. Add all of the other cheeses and spices and mix until smooth and all ingredients are evenly distributed.

Spoon cream cheese mixture into each pepper and level off the top. Wrap with a half of a piece of bacon. Secure with a toothpick, if needed and place on prepared rack.

Bake peppers for 25-30 minutes or until slightly browned on top and bacon is crispy. If needed, turn oven to broil for a minute or two, watching very carefully, to crisp things up a bit. Serve immediately.

Nutrition Information:

Serving Size: 1 stuffed jalapeno

Frequently Asked Questions:

Can I adjust the level of spiciness in this recipe?

Yes, you can control the spiciness by choosing jalapeños with the desired heat level. Removing the seeds and membranes from the jalapeños helps reduce their heat. If you prefer milder heat, you could use poblano peppers as a substitution.

Can I make this recipe ahead of time?

While these jalapeños are best served fresh, you can prepare them ahead of time up until the baking step.

Assemble the stuffed peppers and wrap them in bacon, then cover and refrigerate until you’re ready to bake. This can be convenient for parties or gatherings.

Is there a substitute for the cheeses used in the filling?

You can experiment with different cheeses based on your preferences. Cream cheese provides a creamy texture, while mozzarella and Monterey Jack/pepper jack add flavor.

Feel free to try other melty cheeses like cheddar, gouda, or even blue cheese for unique variations.

Can I cook these jalapeños on a grill instead of in the oven?

Absolutely! These jalapeños can be cooked on a preheated grill over indirect heat. Place them on a grilling rack or a foil-covered section of the grill to prevent burning.

Cook until the bacon is crispy and the filling is heated through, about 20-25 minutes.

What are some alternatives to toothpicks for securing the bacon?

If you prefer not to use toothpicks, you can use kitchen twine or even long strips of scallions (green onions) to tie around the stuffed peppers.

Just ensure that whatever you use is oven-safe and won’t catch fire.

Can I adjust the level of spiciness in these stuffed jalapeños?

Yes, you can control the heat level by choosing jalapeños of varying spiciness. Removing the seeds and membranes reduces the heat, but if you prefer even milder peppers, consider using poblano peppers instead.

What’s the purpose of using toothpicks in this recipe?

Toothpicks serve a dual purpose: they help secure the bacon around the stuffed peppers during baking, and they prevent the filling from oozing out.

Make sure to soak wooden toothpicks in water for a short time before using them to prevent them from burning in the oven.

What’s the best way to handle jalapeños without getting the heat on my hands?

Wearing gloves while handling jalapeños is a smart choice to avoid any discomfort from the spicy oils.

If you don’t have gloves, you can use plastic bags or plastic wrap as makeshift gloves to protect your hands while cutting and seeding the peppers.