"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Jalepena Poppers Recipe

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This recipe for Jalepena Poppers, by , is from Sissy Martin's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sissy Martin

Category:
Category:

Ingredients:  
Ingredients:  
Jalepena pepper (depends how hungry the crowd is)
Cream cheese (1 8 oz. for every 12 est.)
bacon (cut in small pieces or may wrap around the pepper completely)
Sweet Baby Ray's BBQ Sauce- bottle

Directions:
Directions:
Wear latex gloves and if needed safety glasses
Clean but be careful not to run water over peppers while cutting
Cut the stem end off and cut pepper length wise and remove seeds/inner membrane of pepper. I use a grapefruit spoon to remove better than the knife that came with a pepper kit.
Fill with cream cheese (cream cheese should be kept cold easier to fill pepper)
Place on cookie sheet or best disposable foil sheet. Some folks place directly on grill but they tend to over burn. Great grill marks though.
either wrap with 1/2 piece of bacon or cut uncooked bacon in 1/2" pieces and place on top of each pepper.
Baste with BBQ sauce and either grill or back at 350 for about an hour. If on the grill need to keep a close eye on them so they don't burn.

Eat and enjoy!


Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
You can add additional cheese such as sharp or jack. Some like to switch it up and add hot sausage. Just remember to make sure the meat is fully cooked.

The longer, slower cooking takes the heat out of the pepper.

 

 

 

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