Grilled Bacon Jalapeño Wraps Recipe

This recipe is extremely delicious and incredibly simple to make, but be aware of two important warnings: 1) It is crucial to wear gloves when handling the peppers, as contact with skin can cause a burning sensation that may last for hours. I made the mistake of not wearing gloves while in a rush, and even four hours later, my hands felt like they were on fire. 2) When cooking bacon on the grill, be cautious as the fat can cause flames to flare up. Keep a close watch on the grill to prevent any mishaps.

I made these stuffed peppers for a party and they were a hit! To perfect the recipe, I experimented with different methods and flavors. I found that blanching the peppers in boiling water for 4-6 minutes helps reduce the heat, but for a spicy kick, keep some of the membranes. We taste-tested various cream cheese combinations and settled on three favorites: cream cheese mixed with ranch seasoning, chipotle seasoning, or Worcestershire and garlic powder. I also learned that using a whole strip of bacon works better than just half. After assembling the peppers with cheese and bacon, I recommend freezing them for 15 minutes before grilling for 10 minutes. This appetizer turned out delicious - thank you for the fantastic recipe!

I followed the recipe exactly and these jalapeno poppers turned out amazing! However, I like to get creative and make different flavors to cater to all my guests' preferences. One of my favorite variations includes adding shredded cheese, cooked crumbled breakfast sausage (I prefer the spicy HOT Jimmy Dean), a dash of ranch powder mix, and a sprinkle of Parmesan cheese. Another delicious option is wrapping the peppers in maple bacon with a Parmesan and roasted garlic filling. I bake them on a porcelain broiler pan at 350 degrees for an hour, which helps mellow out the heat of the jalapenos. While I have tried grilling them as well, I have to be cautious of flare-ups. I find that using one piece of bacon per pepper keeps everything secure without needing a toothpick. These jalapeno poppers are always a hit at any gathering!

I made some modifications to the recipe as I usually do. I included fresh jalapenos from my garden (seeds and veins removed - always remember to wear gloves). I stuffed them with herbed goat cheese, wrapped them in bacon, and froze them for about 15 minutes to help them hold together better on the grill (I also used a grilling basket to keep them intact). The poppers were delicious on their own, but I decided to take it up a notch by adding my favorite Raspberry Jalapeno Ambrosia. The combination was absolutely delicious - yum!

Always remember to use fresh jalapenos when making this recipe. I don't follow precise measurements, preferring to eyeball ingredients. I like to sprinkle some garlic powder into cream cheese, adjusting to taste. For extra flavor, I mix in shredded sharp and mild cheese with the cream cheese. My husband grills the jalapenos on direct heat until the bacon is crispy, then moves them to indirect heat, covering the grill to let them cook for around 10 minutes. Leaving a bit of the membrane and adding some seeds to the cream cheese mixture gives it a nice kick of heat. The end result is a combination of crispy, spicy, cheesy, and absolutely delicious flavors.

I tried out the Babygirl77's recipe for stuffed jalapenos, and there's one crucial step missing. It's important to boil the jalapenos as instructed, to avoid them being raw and crunchy when served. I made sure not to overcook them, as they can easily fall apart while stuffing. The method of "stuffing" felt more like kneading cream cheese into the halved jalapenos, rather than actually stuffing them. Wrapping them in smithfield applewood-smoked bacon and grilling over charcoal or wood gave them heavenly flavor. I opted for regular bacon over thick-cut options. Next time, I'll soak the toothpicks to prevent them from burning and shrinking. Overall, a few tweaks can make these stuffed jalapenos even better!

One of my top picks for snacks at home. Since I don't own a grill, I baked them at 400 degrees in the oven for about 25-30 minutes in a baking dish. Occasionally, I prepare ground sausage and blend it with cream cheese before stuffing the peppers. These poppers are delicious even when served chilled!

These appetizers were a huge success with both my guests and me! Instead of grilling, I opted to bake them. I enhanced the cream cheese mixture with 1 cup of Mexican 4 blend cheese, 1 clove of minced garlic, and a hint of smoked paprika. The batch yielded 24 delicious treats. I prepared them a day ahead and baked them at 400 degrees Fahrenheit for approximately 40 minutes before broiling them for a few minutes to achieve a crispy top. The end result was absolutely fantastic!

I have prepared this recipe numerous times using jalapeno and banana peppers picked fresh from our family garden! I have also experimented with crumbling bacon and adding it to a mix of cream cheese, shredded cheddar cheese, garlic, and herb seasoning, wrapping it all into crescent rolls and baking them. The result? Absolutely delicious!

My husband and I love making these stuffed jalapeños on a regular basis. They are so delicious that sometimes they become the main dish of our meal! Here are some helpful tips: Firstly, make sure to wear gloves when handling jalapeños if you're not used to it - trust me, it's worth it. Secondly, using a small melon baller makes it quick and easy to remove the seeds and membranes. Thirdly, be aware that bacon can be greasy, causing flare-ups on the grill which may result in uneven roasting (let's just say, we almost set the porch on fire once!). Lastly, if you prefer a more consistent roasting and want to avoid losing any cheese to the flames, try cooking them in the oven instead. They turn out perfectly delicious every time!

I really enjoy it. I have made a couple of modifications that worked well for me: 1) To lower the calorie content, I reduced the amount of cream cheese and added some minced bell pepper to give it a nice crunch. I used enough bell pepper to replace about a third to half of the cream cheese. 2) I followed another reviewer's suggestion to cut the bell pepper in a "T" shape to keep it intact. Cut almost all the way through near the stem to remove the core, then make a lengthwise cut along the top. This way, the pepper remains mostly whole. Use a small spoon to scoop out the core and any remaining bits as needed.

The preparation time is misleading. It actually takes a solid 20 minutes to get the peppers ready.

I have been making these jalapeno poppers for years. It's important to use thin-sliced bacon for best results. I usually cut the bacon in half and still have enough to wrap each pepper. For an extra kick, I include the seeds from the peppers in the cream cheese mixture before stuffing the peppers. This recipe is a definite must-try if you haven't already. I usually make 3-4 dozen at a time, and they are always a big hit with everyone.

Much better than anticipated. Bursting with flavor!

Enhanced the cream cheese filling with cracked black pepper, garlic powder, oregano, Monterrey Jack, and cheddar. The result was absolutely incredible.

Highly recommend this simple and delicious recipe! My family absolutely adored it.

The dish was delicious! I made a couple of modifications: I soaked the jalapeño halves in water for just under 5 minutes (it reduced the heat a bit too much) and included a half package of ranch seasoning (I didn't notice much difference after adding it, though).

Tasty and incredibly simple to prepare!

The recipe was fantastic. The bacon didn't have the same appearance as if it were cooked on a griddle or in a pan, but it was still delicious.

Excellent variety of food options. Surpasses all restaurant styles.