Email to Amy       

Recipe Categories: amyrose's HOME PAGEAppetizers Bars Beverages Beverages_Adult Biscuits Breads Breakfast Burgers Cakes Candy Casseroles Casseroles_Chicken Chicken Chowders Christmas Cookies Copycats Crockpot Custards Desserts Dips Dressings Fondue Frostings Fruit Fudge Gluten_Free Gravy Grilling Holidays Homemade Ice_Cream Lowfat Marinades Meatballs Meatloaf Meats Mexican Microwave Milkshakes Muffins Pasta Pie Pizza Popcorn Pork Potatoes Poultry Pudding Punch Quesadillas Rice Rolls Salads Salads_Sweet Salsa Sandwiches Sauces Seafood Sherbet Sliders Smoothies Snacks Soups Spreads Vegetables

EASY-CHEESY BACON JALAPENO PEPPERS




Source of Recipe


unknown


List of Ingredients




20 jalapenos

1 bag of bacon crumbles (or 1/2 lb. of cooked/chopped bacon)

1 brick cream cheese (or low-fat cream cheese)

3 c. shredded cheddar

1 tablespoon Worcestershire sauce and salt-to-taste.




Recipe



1. Halve and seed the peppers, then boil the halves for about 5 mins to soften them slightly and take away a tad of the heat.
2. In the meantime, mix all the other ingredients EXCEPT for the bacon and put the mix in the fridge for at least a half-hour.
3. Drain peppers and cool on a towel. When cooled, fill each pepper with the cream cheese mixture then top with crumbled bacon.
4. Bake at 350 for about 15 mins or until bubbly. If there are every any leftovers (hardly ever), they are GREAT chopped up and put into scrambled eggs the next day!