Bacon Wrapped Feta Stuffed Jalapeno Peppers

I know what you’re gonna say.

I can read your mind.

“Another jalapeno recipe??”

See, I told ya.

Well – yes, yes it is.

Please don’t judge a girl with an obsession. It’s just not something I can help. I don’t feel complete unless I have either a bag of fresh jalapenos in my fridge or at least a jar of the pickled ones. You never know when you might have to top something with them. Or just eat them by themselves.

I wasn’t always a pepper lover. I think I was actually in my mid 20’s when I developed such an intense affection for them. It was weird; around the same time that desserts just kinda fell off the map for me. They no longer mattered as much – it was as if there just wasn’t room enough on my palate for the two of them. Don’t get me wrong; I like a bite of chocolate every now and then. I just don’t necessarily crave sweet things for the most part.

Isn’t that crazy?

I thought I would share some of the jalapeno recipes from my index you might enjoy if you are, in fact, jalapeno obsessed. Like moi.

Jalapeno Corn Souffle

Jalapeno Crab Rangoons

Jalapeno Jack Mini Muffins

Jalapeno Popper Soup with Bacon Crisps

Candied Jalapenos

Shrimp Jalapeno Popper Egg Rolls

Grilled French Fries with Jalapeno Cheese Sauce

Feel free to peruse the above. But first, check out the latest one…

Bacon Wrapped Feta Stuffed Jalapeno Peppers

12 large jalapeno peppers
8 oz cream cheese (1 block), softened
4 oz feta cheese, crumbled
1 lb. bacon
Toothpicks

Preheat oven to 375.

Wash jalapenos and pat dry. Slice the bottom ends off (the end without the stem). Using a small spoon or butter knife, dig in and scrap the seeds and ribs out – that is unless you love to have your mouth set on fire. Every now and then I get in that mouth-on-fire mood. It’s the bad girl in me.

Now, you could always slice them vertically in half instead and make a double batch (you would need to cut the bacon in half), but I personally like them this way.

They’re just so dang cute.

Blend the cream cheese and feta together in a mixing bowl, and carefully stuff the mixture in the peppers. Wrap with bacon and secure with a toothpick.

Bake for 20 -25 minutes, flipping halfway through, until bacon starts to get browned and crispy. If you’re making peppers that are pretty small, cut the time down by 5 minutes or so.

Here’s what they look like on the inside….

The feta cheese adds a sharpness that regular jalapeno poppers don’t have.

Make these this weekend. It’s football time; you know you want to.

xoxo