Bacon Wrapped Stuffed Jalapeno Peppers.j

Bacon-Wrapped Stuffed Jalapeno Peppers

Four words describe this dish: spicy, creamy, smoky, and sweet. An instant symphony of textures and flavors in every bite. These peppers are a multi-layered explosion bursting on your tastebuds. You and your guests will be coming back for more!

Prep Time - 20 Minutes

Cook Time - 30 Minutes

Serves 4

  • 4 large whole jalapeno peppers

  • ⅓ cup cream cheese, at room temperature

  • ¼ cup shredded Monterey Jack cheese

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon garlic powder

  • 4 slices of bacon, cut in half

  • 8 toothpicks

  • 2 teaspoons honey (optional)


Omnipan – Small and Medium

  1. Preheat the oven to 400 °F or 204 °C.

  2. Cut the jalapeno peppers lengthwise, keeping part of the stem intact. Using the tip of a small spoon, scrape the seeds and white pith from inside the peppers.

  3. In the small Omnipan, mix the softened cream cheese, Monterey Jack cheese, black pepper, and garlic powder. Mix well to combine.

  4. Stuff the pepper halves with the cream cheese filling. Wrap each half pepper with a half strip of bacon. Use a toothpick to secure the bacon to the pepper.

  5. Arrange the stuffed and wrapped peppers on the medium Omnipan. Set the Omnipan without the lid in the preheated oven. Bake the peppers for 25 to 30 minutes, or until the bacon is crispy and browned.

  6. Remove from the oven. Remove the toothpicks. Drizzle the honey over the peppers (if using). Serve hot.

  • Serve immediately after removing from the oven. I love serving these with ranch dressing or garlic aioli. Here is a quick recipe for garlic aioli. Whisk ½ cup canonnaise, 1 minced garlic clove, ⅛ teaspoon smoked paprika, ⅛ teaspoon ground black pepper, and 2 teaspoons lemon juice.

  • No need to add salt to this dish since the cheese and bacon contain sufficient salt. For a sweet and tangy kick, add barbeque seasoning to the cream cheese. Instead of drizzling the baked peppers with honey, sprinkle brown sugar on top of the bacon before baking.

  • You can prepare these in advance and store them in the Omnipan for up to 8 hours. Bake them when ready to serve.

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