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Recipes

Have a recipe you would like to share with the rest of the jalapeno lovers? Email it to us and will post it on our website. We are always looking for more ways to stuff jalapenos!
 
*Click here to print instructions and recipe brochure


Sausage-Cream Cheese
Wash and de-seed jalapenos and poke a hole with a toothpick in the bottom. Then sprinkle seasoned salt inside. Crumble and fry 1 pound of breakfast sausage. Drain well. While warm, mix in 1 pound of cream cheese. Stuff into the jalapenos. Add a hunk of cheddar cheese if desired. Top with 1/4 piece of bacon and secure with a toothpick. Sprinkle a little more seasoned salt on top. Follow cooking instructions. Delicious! Store unused stuffing in the refrigerator for use another day.

Shrimp Jalapenos
You’ll need 1 shrimp (20 count size) for each pepper. Peel and de-vein shrimp and prepare jalapenos for stuffing. Poke a hole with a toothpick in the bottom. Shake a little seasoned salt on each shrimp. Stuff the shrimp head first into the jalapeno. Fill up the rest of the space with cream cheese. Top with a 1/4 slice of bacon and another sprinkling of seasoned salt and secure with a toothpick. Follow cooking instructions.

 

parmesan Crab Meat
Use 8 ounces of cream cheese, 4 ounces of parmesan cheese, one can of crab meat. To spice this one up, add in a few of the seeds you take out of the peppers. Prepare the jalapenos for stuffing. Poke a hole with a toothpick in the bottom. Put the ingredients in a plastic bag and blend together by hand. Cut a corner off the bag and squeeze into the peppers. Top with a 1/4 slice of bacon and a sprinkling of seasoned salt. Secure with a toothpick. Follow cooking instructions.

 

Easy Cheesy Jalapenos

Wash and de-seed jalapenos and poke a hole with a toothpick in the bottom. Then sprinkle seasoned salt inside. Fill about half-way with cream cheese. Insert a hunk of sharp cheddar cheese in the middle. Top with 1/4 slice of bacon and seasoned salt. Follow cooking instructions.

 

Bacon/Onion/Garlic Delights

Chop into small pieces 6-8 slices of crisp-cooked well-drained bacon. With the bacon, blend about three tablespoons of minced fresh onion, a quarter-teaspoon of minced garlic and a package of cream cheese. Make your filling the night before and store in the refrigerator to let the flavors blend. Let the filling warm to room temperature while preparing your peppers for stuffing (this makes the peppers easier to stuff). Wash and de-seed jalapenos and poke a hole with a toothpick in the bottom. Then sprinkle seasoned salt inside. Stuff the jalapenos. Top with 1/4 piece of bacon and secure with a toothpick. Sprinkle a little more seasoned salt on top. Follow cooking instructions. Store unused stuffing in the refrigerator for use another day (it is also great as a cracker spread if you run out of peppers-but who would think of doing that?).

Chili Pepper, a.k.a. Ray Stephens
Little Rock, AR
ktephens@aristotle.net   

 

Nacho Peppers

Wash and de-seed jalapenos and poke a hole with a toothpick in the bottom. Sprinkle seasoned salt inside. Fill about halfway with your favorite kind of refried beans. You might want to add chopped green chilies, beef taco meat, or taco seasoning to your beans before stuffing. Add a hunk of sharp cheddar cheese to the middle of the bean mixture. Top with 1/4 piece of bacon and more seasoned salt and secure with a toothpick. Follow cooking instructions.

 

Pizza Peppers

Wash and de-seed jalapenos. Sprinkle a little Italian seasoning and salt in the jalapenos. Add tomatoes or pizza sauce, pepperoni, and a hunk of mozzarella cheese. Add another piece of pepperoni to the top and secure with a toothpick. Follow cooking instructions. Watch out as these might be runny!

 

Cornbread Peppers

Wash and de-seed jalapenos. Sprinkle a little seasoned salt inside. Mix 1 package of cornbread mix with 1/2 cup milk and 1 egg. You can even add a little salsa to the cornbread mix if you like. Fill the jalapenos half full. Put a hunk of sharp cheddar cheese in the middle. Add 1/4 piece of bacon if desired. Insert a toothpick through the top so the pepper doesn’t fall through the hole while cooking. Follow cooking instructions.

 

Meat Jalapenos

Wash and de-seed jalapenos and poke a couple of holes in the bottom of the jalapeno with a toothpick. Sprinkle seasoned salt and any other spices you desire on your choice of raw meat. Stuff inside the jalapeno. Top with 1/4 slice of bacon if desired and secure with a toothpick. Top with additional seasonings. Follow cooking instructions.

 

Italian Chicken Peppers

Wash and de-seed jalapenos and poke a couple of holes in the bottom of the jalapeno with a toothpick. Marinate whole, boneless chicken breasts in your favorite Italian dressing. Cut the chicken into strips 2 inches long and 1/2 inch wide. Put a piece of cheddar cheese (smoked cheddar is great) in the bottom of the pepper, then put the chicken strip in. Add some seasoning salt. A variation on this is to use cream cheese, then insert the chicken strip so the cream cheese surrounds it in the pepper. Top with 1/4 slice of bacon if desired and secure with a toothpick. Top with additional seasonings. Follow cooking instructions.

 

Peanut Butter Peppers

It sounds crazy, but some people swear that peanut butter cuts the hot from the pepper and the flavors complement each other. Wash and de-seed jalapenos and stuff with your choice of peanut butter. Insert a toothpick through the top so the pepper won’t fall through as it cooks. Follow cooking instructions. Let cool down before eating.

 

Dove Breast Peppers

Wash and de-seed jalapenos and poke a couple of holes in the bottom of the jalapeno with a toothpick. Cut a strip of dove breast and stuff it in the pepper.  The fill the rest of the pepper with cream cheese.  Top with 1/4 slice of bacon if desired and secure with a toothpick. Top with additional seasonings. Follow cooking instructions.

 

Kim Raney
Waxahachie, TX
kim@jalapenogriller.com  




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