My Haunted Library

All things spooky. Your source for paranormal and supernatural book and movie reviews, strangeography, Halloween crafts and a little cozy fall baking.

Bacon Jalapeno Poppers

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Need an appetizer for Thanksgiving? A great snack for the big game? Try these poppers – you won’t be disappointed!

My pepper plants went above and beyond this year: we’re talking pounds of peppers. Many, many pounds of peppers.

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So, okay, maybe I over-compensated from years of unsuccessful harvests and I planted a few (a lot) too many plants: Anaheim, Poblano, Serrano, and Jalapeno. I have roasted and frozen them. Pickled them. Made jalapeno jelly. Added them to endless salsas (aided by our equally-prolific tomatoes). I’ve eaten them on everything from eggs to tacos. Stuffed them. Made spicy peanut brittle. I even tried to give them away—free!—at a little table at the end of our country driveway. But, we’re in Ohio. Peppers, apparently, aren’t quite so popular here as our old home state of Colorado. Oh well! More for me.

Here’s an easy recipe we’ve made…three times this season?  Four times? That even my not-too-big-a-fan-of-spicy-things husband really enjoys. I think we adapted it from a Pioneer Woman recipe long ago. Non pepper-lovers, don’t be afraid: all the heat comes out of the pepper when you scrape out the inner white membrane and the seeds and the peppers have a mild, almost fruity flavor. Want more heat? Leave in the membrane, or some seeds. These poppers are fabulous right when you make them and they also warm up fine the next day. If you have any left. (You won’t!)

Ingredients

8oz package cream cheese

10 slices regular bacon, cut in half

10 fresh jalapenos

20 toothpicks

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How to Make Them

Preheat your oven to 300F. You’re going to cook these low and slow. Line a rimmed baking sheet with foil and place a wire rack over it.

Cut the peppers in half lengthwise and use a spoon to scrape out the white membrane and the seeds—unless you want your poppers really hot!

 

Spread about a tablespoon of cream cheese into each pepper half.

Wrap a half-slice of bacon around each jalapeno. Stick a toothpick horizontally through the center of the pepper to hold everything together. Set each pepper on the wire rack.

 

Bake for 35-40 minutes at 300F. Keep an eye on them: They may need a little more or a little less time for the bacon to get brown and delicious.

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Eat them. Be happy.

Author: Jennifer

I have a long history in libraries! I put myself through school working in public libraries in Boulder and Austin. I got my second Master's to become a "real" librarian and worked in public, private and most recently school libraries in Carson City, Boulder and Denver. I have a passion for books and writing, and clearly, the paranormal. I love to read, bake, bike, kickbox, watch scary movies, play video games, and play with my dogs!

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