Stuffed jalopeno peppers?

Question

For Spanish I want to cook Stuffed Jalopeno peppers but I need a good recipe. one with hamburger and some kind of chese or sour cream but no breading on the outside.

Answer 1

Laughing Dawg Stuffed Jalapeno Peppers
12 jalapeno peppers
4 ounces cream cheese, room temperature
3 tablespoons onions, finely chopped
1/2 cup cheddar cheese, shredded
1/4 teaspoon black pepper
1/4 teaspoon garlic granules
1/4 teaspoon dried parsley
1/4 teaspoon dried chives
1/4 teaspoon Old Bay Seasoning
1/2 cup ham or cooked bacon
In a two-quart sauce pan, bring one quart of water to a rolling boil.
While it is reaching a boil, Cut a long flap in each jalapeno, starting from the shoulder and running close to the tip; this should be an elogated"V" shaped flap.
Lift the flap and clean out the fibers and seeds (this is where most of the heat is); I use either a round-tipped peeling device or a teaspoon.
When water reaches boiling point, immerse cleaned peppers in the water and reduce heat to medium.
Let peppers parboil for about 10 minutes-- better that they be a little undercooked then overcooked.
Mix the rest of the ingredients together, turning and blending until the cream cheese is well mixed into the rest of the ingredients.
If the mixture seems too dry, add a little sour cream, pickle juice, vinegar, anything in the fridge you think might add a touch of individuality.
Remove peppers, dump into a strainer, and run cold water over them.
Lift the flap of each pepper and stuff the cheese mixture into the pocket; fold the flap backdown over the stuffing.
A little overstuffing is OK.
Place the peppers on a sprayed pan and bake at 400 degrees for about 10- 15 minutes; just until the cheese begins to melt out of the peppers.
Remove and let cool for about 4- 5 minutes so the cheese sets up a little.
Serve with a few crackers or tortilla chips, and your favorite beer.
Parboiling the peppers removes a substantial portion of the raw heat, but leaves enough to give a nice burn to the mouth


Stuffed Jalapeno Peppers -Armadillo Eggs
1 lb sage sausage (such as Jimmy Dean)
1/2 lb monterey jack cheese
4 cups prepared stuffing
2 cups seasoned bread crumbs, especially Shake and Bake for pork
15 jalapeno peppers
1 egg, beaten
For the stuffing I like to use Stove Top stuffing for pork.
Cook stuffing mix according to package directions.
Combine sausage with stuffing.
Cut stem and seeds from jalapenos, fill with cheese. Add egg to sausage and stuffing mixture. Mold mixture in egg shape around jalapenos.
Roll in bread crumbs until covered well.
Bake in a 400 degree farenheit preheated oven for 30 minutes or until brown.
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Bacon Wrapped Stuffed Jalapeno Peppers
12-24 large jalapeno peppers (as large as possible)
16 ounces cream cheese, room temp. (2 packages Philadelphia works best)
4 large garlic cloves, minced
1/4 cup finely chopped sun-dried tomatoes
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon coarse sea salt (to taste)
1 lb bacon
toothpicks, soaked for about 15 minutes in water
mix Cream cheese, garlic, sundried tomatoes, cilantro and salt until well blended. You can now set the mixture aside or even freeze for up to a couple of months in a freezer bag.
You'll want to wear some kitchen gloves for this step! Slice the Jalapeno's length wise being careful not to slice them in half. Then slice at the top along the width of the pepper just about a quarter inch below the base of the stem until you cut through the core, again being careful not to cut completely through the pepper (This step will probably take some practice). Now you need to decide whether you want to keep the seeds, for those that like it really hot, or remove them for a lot less heat. I like to do about half and half so that you can please everyone. Anyway, if removing the seeds, gently remove the core using a paring knife by spreading the pepper carefully, you may need to shake some of the remaining seeds out.
Separate the strips of bacon and cook in the microwave for about 5 minutes on high, just enough to give it a head start. Then pat dry with paper towels. Just to soak up some of the grease. Set it aside to cool.
Fill either a pastry bag or just a freezer bag(cutting one corner out), and pipe some of the filling into each pepper until full but still able to almost close the pepper.
Wrap each pepper with a strip of bacon then use two or three toothpicks to secure the pepper closed.
Place the Jalapeno's on a medium heat grill and cook until the bacon is crisp. you'll need to turn frequently to heat them eavenly. you may even want to use foil to prevent the mess. I find that by cooking the bacon a little first and not over filling that you'll get minimal mess however.
Let them sit for about 5 to 10 minutes and serve them up! Don't forget which ones have the seeds!

Answer 2

Stuffed Peppers:

1¼ hours 20 min prep
4 servings

2 large red peppers (capsicum)
1/2 cup short-grain rice
1 tablespoon olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 tomato, chopped
1 cup finely grated cheddar cheese
1/4 cup finely grated parmesan cheese
1/4 cup chopped fresh basil
1/4 cup chopped parsley
salt
fresh ground black pepper

1. Preheat oven to 180C degrees.
2. Cut peppers in half lengthways, and remove all the seeds and white membrane.
3. Cook the rice in large pan of boiling water until tender (about 12 minutes) Drain well and set aside in a mixing bowl to cool.
4. Heat the oil in a frying pan and cook onion until soft.
5. Add garlic and cook one more minute.
6. Add onion and garlic to the rice, along with all the remaining ingredients.
7. Mix everything together well, and season with salt and pepper.
8. Spoon the rice mixture into the pepper shells, and place them on an oven tray.
9. Bake for 30 minutes or until the peppers are soft and the filling is brown on top.
10. (Can be made with other coloured peppers).

Answer 3

2Tbsp. KRAFT Zesty Italian Dressing

1/2 lb. ground beef, cooked, drained

1/2 cup chopped olives or green chilies

1 cup Shredded Cheddar Cheese, divided

12 medium jalapeño peppers


PREHEAT oven to 350°F. Heat dressing in medium saucepan on medium-high heat. Add meat, add olives or chilies, cook 3 to 5 minutes or until heated through, stirring occasionally. Remove from heat; drain excess liquid. Stir in 1/4 cup of the cheese; set aside.

CUT each pepper in half lengthwise; remove and discard seeds. Or if you like them hot, just poke a hole in center of pepper and stuff. Place peppers on foil-covered baking sheet. Fill each with about 1 Tbsp. of the meat mixture.

BAKE 10 minutes; sprinkle with remaining 3/4 cup cheese. Bake an additional 3 to 5 minutes or until cheese is melted. Serve warm.

Answer 4

SOO easy Stuffed Jalapeno peppers...
12 pepper cut in half with seeds removed.
fill with whipped cream cheese.
wrap with bacon and insert tooth pic to keep bacon on.
Bake 250 for 1 hour.

Makes 24 peppers!! hmm good

Answer 5

cut peppers in half lengthwise. (be sure to wear gloves!!!)
scoop out seeds and pith.
in a bowl, mix cream softened cheese with tony cachere's cajun seasoning to taste.
spoon mixture into halved peppers, wrap with some good thick bacon and secure with toothpick.
bake at 350 for about 40minutes or until bacon is crisp...or you can grill them for a nice smoky flavor until the bacon is crispy. yum!!

Answer 6

maybe the peppers shouldnt have eaten sooo much..

Answer 7

noo!! not the spooky cock!!