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    Jalapeño Poppers Rockefeller


    Source of Recipe


    Chef2Chef Newsletter

    List of Ingredients




    24 jalapeño peppers, top cut off and seeded
    12 oysters, off the shell, chopped with liquid
    1/2 cup cooked spinach, well drained and chopped
    1/4 cup chopped green onions
    1 cup bread crumbs
    1 egg
    1 teaspoon Pernod
    salt, pepper, and garlic powder to taste
    12 slices bacon, partially cooked and cut in half

    Recipe



    Preheat oven to 350°F.

    Mix the chopped oysters, spinach, green onion, bread crumbs, egg, Pernod and seasonings together. Stuff the peppers with the mixture. Top each pepper with bacon and insert toothpick through to hold in place.

    Bake the peppers until they are soft, heated through and the bacon is crisp. Approximately 12 to 15 minutes. Let cool for 2 minutes then serve.

 

 

 

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