Stuffed Jalapeno Peppers


Some of the best food we’ve had off the grill is Stuffed Jalapeno Peppers. But they can even be done in the oven if a grill isn’t available.  This recipe came from a very good friend, an absolute Grill Master, in my opinion. Everything he makes tastes so good, but the stuffed jalapenos are my favorite.  Try this one out!

Stuffed Jalapeno Peppers

  • 10-12 medium jalapeno peppers
  • 8 oz. cream cheese
  • 1 lb (10-12 slices) thin bacon, or double if you like two pieces per pepper
  • Emeril’s Original Essence seasoning


I like to gather my supplies before I begin with this recipe because I always wear gloves. The thin disposable ones are fine. This keeps all the heat from the peppers from getting on my hands and later being transfered to my eyes or my grandchildren.  Even after washing your hands very good with soap, sometimes that heat lingers and it will sting your eyes very badly if you touch them.  So, don’t forget the rubber gloves!


Start with raw jalapenos. You want them large enough to stuff, but we’ve even done the little bitty ones. They are harder to fix, but still taste delicious.  Cut the large end off the peppers, then core them, taking out all the ribs and seeds. This is the HOTTEST part, so if you don’t get it out, be very careful. And don’t stress if you tear the peppers on the side.  The bacon will cover that up.   I love the pepper corer that I use. It’s perfect! I purchased it from one of those specialty kitchen stores in a mall somewhere, but I’m sure you could find one on Amazon. Once the peppers are cored, soak them in a bowl of ice water for 10-15 minutes before going on the the next step.


Next comes the messy part.  I dispose of my gloves, gather the rest of my ingredients, put on a new pair of gloves and begin again. To stuff the peppers, I usually cut the cream cheese into slices.  This makes it easier to fit into the peppers.  Also, remember the heat. Once you get the juice from the peppers on your fingers, be careful about getting in the cheese. Pre-cutting slices keeps you from touching the remaining cheese with the pepper juice.


Once all the peppers are stuffed, start wrapping the bacon. Thin back works best. You can you one or two slices per pepper, your choice. I always place one end of the bacon over the open end of the pepper to try and contain the cream cheese.  This doesn’t always work, but it heps.


We’re almost done! Sprinkle Emeril’s Original Essence seasoning on a plate or cutting mat and begin to roll the bacon-wrapped peppers in it to coat as much as you like.



That’s it! Now you are ready to put them on the grill and cook them slow.  It takes about 45 minutes, depending on the temperature of your heat. Just watch them closely. I hope you love these as much as we do. They are always a hit, wherever we go.