Why we love this recipe. These bacon-wrapped poppers are at the top of our list when we entertain. Everyone seems to love them. There're simple to make, don’t require many ingredients and can even be made in advance (see our note below to find out how).
What you need to know. When we work with hot peppers, we like to use powder-free gloves so the oils from the peppers stay away from our skin. We buy our gloves at a pharmacy for about $10 (pack of 50). If you do not have gloves, be sure to wash your hands thoroughly after handling the peppers.
Equipment you’ll need. You will need wooden toothpicks, a chef’s knife, a spoon, a baking sheet (if baking), and a grill basket or grill pan (if grilling).
Created By: Joanne and Adam Gallagher
4 ounces (113 grams) cream cheese, softened
2 tablespoons chopped chives or green onion
4 slices thin-cut bacon
12 wooden toothpicks
Add toothpicks to warm water for 20-30 minutes before baking or grilling. (This will prevent them from burning in the oven or on the grill).
Slice each pepper in half, lengthwise. Then, using a small spoon, scrape out and discard all seeds and any white membrane. (Seeds and the white membrane is where most of the heat comes from).
Combine the cream cheese and chives (or spring onion) in a small bowl. Then, use a spoon to fill each pepper-half – be generous, here.
Slice each bacon slice into three 1 1/2-inch pieces then wrap one piece of bacon around each stuffed pepper-half. Slide a toothpick through the bacon and pepper so the bacon is secure.
To bake in the oven: Heat oven to 375 degrees F (190 degrees C) and line a baking sheet with aluminum foil or parchment paper.
Arrange stuffed and wrapped peppers, filling side facing up, onto the baking sheet. Bake until bacon is crispy and glistening and the peppers are tender, about 20 to 25 minutes.
To make on the grill: Heat grill to medium-high heat. Place a grill basket, slotted grilling pan or aluminum foil directly on the grill (this helps to prevent the poppers from falling through the grates).
Arrange stuffed and wrapped peppers onto the basket, pan or foil, filling side up and grill until bacon is crispy and glistening and the peppers are tender, 15 to 20 minutes. If, while grilling any poppers become overly charred, move them to a cooler section of the grill.
Recipe by Inspired Taste - Easy Recipes for Home Cooks at http://www.inspiredtaste.net/14284/ridiculously-easy-jalapeno-poppers/