"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Jalepeno Peppers Recipe

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This recipe for Stuffed Jalepeno Peppers, by , is from Mitchamore, Ortego, Pate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ginger Mitchamore

Category:
Category:

Ingredients:  
Ingredients:  
12 Large Mild Jalapenos (or not depending on your taste)
1/2 cup cream cheese
1/2 cup sharp cheddar grated
1/2 pkg. Ranch dressing
Thin bacon for wrapping peppers

Directions:
Directions:
Oven 400

Cut off top of peppers keeping to top.
deseed the peppers
Mix cheeses and ranch dressing mix.
Stuff peppers replacing the tops loosely.
Wrap each pepper with 1/2 slice bacon.

Cook standing upright in oven or barbeque pit until bacon is desired doneness.

Personal Notes:
Personal Notes:
Play around with different spices, herbs and cheeses. Just use the cream cheese as the base. If you want the bacon real crisp, freeze the stuffed peppers before wrapping.

 

 

 

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