Did you know that most mommybloggers are insane? And that most people who write recipes on blogs with extensive introductions are insane also? It’s summer, we need fun food. This one is naughty without being too unhealthy, and you can regulate how spicy it is with this low-attention recipe.
10 large jalapeño peppers
1 lb bacon, sliced
8 oz cream cheese, warmed
Cut peppers vertically and remove seeds and stems.
If you want a less spicy version, place peppers on a buttered cookie sheet and cook at 425° F for 15-20 minutes. If you want low spice, cook until the peppers are soft instead of rigid. Adding a little butter in each pepper makes them come out sweeter.
Stuff peppers with cream cheese, then wrap each with bacon and set it on the loose end of the bacon wrap (this way, you avoid using toothpicks).
Cook peppers at 425° F for 15-20 minutes; the time will vary depending on the convection patterns of your oven, so you need to cook until the bacon is done, which is usually about fifteen minutes but may vary.
Remove, cool and serve.
Feeds five people as an appetizer or two people as a meal.