Next time I make these, I'll add in some crab meat. I just didn't have any on hand at the time. They were delicious!!
10 Jalapeno peppers
10 strips of thin sliced bacon
4 oz. cream cheese (1/2 a block)
1/2 cup shredded cheddar cheese
1/2 cup shredded parmesan cheese
1/4 cup finely minced onion
1/2 tablespoon Old Bay Seasoning (A true gift from the Gods!)
2 tablespoons horseradish barbecue sauce
- Preheat oven to 350.
- Lightly grease baking sheet and set aside.
- Wash the peppers, then lay them down to find their natural resting spot, so you can be sure to slice on the top, and the opening won't roll to the bottom when they're stuffed.
- Slice from stem to point, clean all the seeds out.
- Mix all other ingredients except bacon, and barbecue sauce, fill peppers. (Don't overfill, they barely need to be full. You should be able to close the pepper completely once stuffed.)
- Wrap each pepper in bacon and place on baking sheet. Most recipes I read said 1/2 strip of bacon per pepper. Pssshhhht. Balls to the wall. Bring on the bacon!
- Brush each pepper lightly with barbecue sauce.
- Bake for 30 minutes, or until bacon is done. I cranked it up to 425 for 5 minutes at the end just to get 'em crispy.
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