Screaming Stuffed Jalapeno PoppersSource Jo Cooks

Screaming Stuffed Jalapeno Poppers

Serving 5 people

45 min


  • bacon 10 slices of bacon
  • cream cheese 1 package cream cheese
  • fresh basil leaves 1 tbsp fresh basil leaves, chopped
  • garlic 4 cloves chopped garlic
  • jalapeno peppers 10 jalapeno peppers
  • salt and pepper salt and pepper to taste
  • sun-dried tomatoes ΒΌ cup finely chopped sun-dried tomatoes
  • toothpicks toothpicks
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How to make it

  1. Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
  2. Cut the stem from each jalapeno and remove the seeds, carefully so the jalapenos don't break.In a large bowl mix the cream cheese with sun dried tomatoes, basil, garlic and salt and pepper.Fill a pastry bag or Ziploc bag with the cream cheese mixture. Squeeze the filling into each jalapeno, don't overfill them too much as they will spurt of during cooking.Wrap each pepper with 1 slice of bacon and secure the bacon with a toothpick.
  3. Bake for 20 minutes and then turn the oven on to broil and bake for another couple minutes until bacon is nice and crisp.