Paula Deens Bacon Wrapped Stuffed Jalapenos Recipes

Steps:

• Preheat oven to 425 degrees.
• She says line a rimmed baking sheet with parchment paper. But I would set them on a baking rack in the rimmed baking sheet to get them out of the grease although they are harder to get out that way.
• Cut a lengthwise slit down center of each pepper.
• Cut a crosswise slit at top of each pepper to form a T.
• Carefully remove seeds from inside of peppers, leaving peppers intact.
• In a large bowl, combine black beans, corn, both cheeses, chili powder, and cumin.
• Spoon about 1 1/2 tablespoons bean mixture evenly into each jalapeno.
• Fold bacon half slice around each jalapeno.
• Secure with wooden picks, if needed.
• Bake for 15 minutes or until bacon is cooked through.
• Serve immediately.

Steps:

• Wash and remove the seeds of the jalapenos by making a "T" cut in the jalapenos and scooping out the seeds. (A "T" cut is where you cut the pepper horizontal about half way and then in the middle of the slit, you cut a vertical slit forming a "T" cut in the pepper.).
• In a bowl, combine cream cheese, sun dried tomatoes, and garlic powder. Using a teaspoon "stuff" the jalapeno with the cream cheese mixture.
• Wrap jalapeno in bacon and secure with a toothpick. (If you are cooking on the grill remember to soak toothpick in water for 15 minutes before securing pepper with it, to ensure it doesn't catch fire on the grill).
• Cook on the grill or bake at 450° F for 15 minutes or until bacon is cooked through.
• Enjoy!

Steps:

• Wash Jalapenos then cut off top.
• Cut the Jalapenos length wise in half and take out seeds until hollow.
• Take room temp cream cheese and fill the Jalapenos.
• Cut Bacon in half.
• Wrap bacon around Jalapenos.
• Lay bacon wrapped Jalapenos on sprayed baking sheet.
• Bake for 45 minutes on 375.
• Drain on paper towel and ENJOY!
• Note: Make sure when wrapping the bacon around that you end with bacon on bottom, if not they will unwrap.

Steps:

• Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks., Grill, covered, over indirect medium heat for 36-40 minutes or until a thermometer reads 160°, turning once. Grill, covered, over direct heat for 1-2 minutes or until bacon is crisp.

Steps:

• Preheat oven to 400 degrees.
• Lightly grease baking sheets.
• Cut jalapeños in half lengthwise.
• Remove and discard seeds and membranes; Set aside.
• In a medium bowl, combine chicken and remaining ingredients.
• Spoon mixture evenly into jalapeños.
• Place on baking sheets.
• Bake 20 minutes.

Steps:

• Pre-Heat oven to 325.
• Start by washing the jalapenos, cutting the stem off, and then cutting them in half lengthwise.
• Next, devein and remove the seeds. ( I leave in for extra heat)
• Now you are ready to stuff the peppers with cream cheese. Using a knife cut about a quarter of an inch slice of cream cheese, short side, and then smooth it into the pepper.
• After this step is completed, you are ready to wrap them in bacon. I usually cut about half of the pack of bacon in half and use the full strips for the larger peppers. Now just start wrapping. If wrapped from one end to the other moderately tight, no toothpicks are needed to hold the bacon on.
• This method should use just about all of the cream cheese and all of the bacon.
• Now put them in the oven and bake for about 25 to 30 minutes. Check them periodically as oven temps vary. They are ready when the bacon is firm, not crisp and the cheese is slightly brown. Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.