Declan’s dad is really into gardening. And by really into, we mean he’s crazy about it so you should never bring it up with him unless you want to spend a good hour listening about his plants. That being said, we love the fact that he likes to garden because he always gives us fresh produce and tips on how to make them last.
Last weekend Declan’s parents came over to watch the Steelers game, and they brought a big bag of jalapeños from his dad’s garden. We weren’t sure what to do with so many, but we were already planning on having friends over for a big dinner, so we decided to have a fiesta night and made stuffed jalapeños. These are a great side dish or party dish and actually aren’t that spicy!
Just spicy enough and perfect for a side dish or a party snack.
- Servings – 24 stuffed jalapeños
- Prep time – 20 minutes
- Cook time – 25 minutes
- 12 jalapeño peppers
- 8 oz package of cream cheese, softened
- 3/4 cup shredded cheddar cheese or Mexican mix
- 6 cooked bacon strips, crumbled (about 1/2 cup)
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
1. Cut jalapeños in half length wise. Scoop out all the seeds and ribs (those are the spicy parts). Note: it helps to use disposable gloves if you have them to prevent the peppers from burning. We didn’t have any, but as long as you don’t have any cuts on your hands you should be fine. Just DON’T touch anything before thoroughly washing your hands. Be careful!
2. Soak in a big bowl of ice water for about an hour. You can soak for longer or shorter; the longer they soak, the less spicy they will be.
3. While the jalapeños are soaking, mix the remaining ingredients until well blended, but reserve 1/4 cup of the cheese.
4. Preheat your oven to 400°F. Cover baking sheet with foil and coat with non-stick spray.
5. Using a spoon, scoop the filling onto each pepper. The peppers might be different sizes so just eyeball how much you want on each one. Use some of the reserved cheese for on top of the filling.
6. Bake for 25 minutes or until the cheese is bubbly and lightly browned.
7. Enjoy! But first- if you leave the stems of the peppers on, please don’t eat that part!