Smoky Jalapenos Recipe

By traciesparks

“When I make these excellent appetizers, there are no leftovers,” says Melinda Strable of Ankeny, Iowa. “They can also be made with mild banana peppers or yellow chili peppers.”

I baked mine for 40 minutes and they were still way too hot for my guests. I eat jalapeno peppers all the time and I even found them to be way too hot. Maybe next time I bake them for at least an hour.

Ingredients

• 14 jalapeno peppers
• 4 ounces PHILADELPHIA Cream Cheese (softened or cubed), softened
• 14 miniature smoked sausages
• 7 bacon strips

Details

Servings 7
Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

Cut a lengthwise slit in each pepper; remove seeds and membranes. Spread a teaspoonful of cream cheese into each pepper; stuff each with a sausage.

Cut bacon strips in half widthwise; cook in a microwave or skillet until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick.

Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Yield: 14 appetizers.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.




Smoky Jalapenos published in Taste of Home October/November 2007, p47