Loaded Stuffed Jalapeno Poppers Recipes

Steps:

• Fill a large bowl with ice and cold water and set aside. Slice a thin piece from the bottom of each pepper to stop peppers from rolling onto their sides when baking.
• Bring a large pot of water to a boil over medium-high heat. Drop each pepper carefully into the water and boil 2 minutes. Remove peppers from water and place in the bowl of ice water.
• Cook turkey sausage in a skillet over medium heat until browned, about 3 minutes. Drain excess fat. Stir in Cheddar cheese, cream cheese, Parmesan cheese, ranch-flavored seasoning, and garlic.
• Remove peppers from water and drain. Fill each pepper with sausage mixture, forming a mound. Place filled peppers on a baking sheet; place in the freezer until just frozen, about 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Mix bread crumbs with butter. Press into the top of the sausage filling.
• Bake in the preheated oven until bread crumbs are golden brown and cheese starts to bubble, 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees F and set a rack in the middle of the oven.
• Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.
• Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
• Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
• Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.

Steps:

• Preheat the grill.
• Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.
• Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears. hehe... Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.
• Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to sqeeze the filling into the opening of the pepper with ease. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in. However you choose, insert a liberal amount of filling into each jalapeno. Be careful not to overfill as the filling may spurt out during cooking.
• Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps the jalapenos from falling into the BBQ (you're bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts.
• BBQ the peppers until they lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ.
• Serve 'em up and watch your friends squirm with delight!

Steps:

• Pour 2 inches oil into a large, heavy pot. Heat over medium-high until a deep-fry thermometer reads 400 degrees.
• Meanwhile, cut a 1-inch slit lengthwise down one side of each jalapeno to create a pocket. Leaving stem intact, scrape out seeds, if desired, for less heat. Spoon cream cheese into cavities of jalapenos.
• Whisk together flour, beer, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Working in batches, dip jalapenos into batter, allowing excess to drip off. Carefully add to hot oil and cook, turning occasionally, until golden brown and crisp, 3 to 4 minutes. (Be sure to keep oil temperature between 375 degrees and 400 degrees.) Transfer to a rimmed baking sheet lined with a wire rack. Serve with blue cheese dressing or sour cream.

Steps:

• cut a slit in each jalapeno pepper so that you can open it up. Remove the entire contents of the inside of the pepper. Leaving some of the placenta and seeds will result in a hotter pepper, so how much you clean on the inside is totally up to your taste. I recommend using disposable latex gloves while doing this, because failure to do so may result in unintended pains later -- particularly if you are a male :).
• Preheat oven to 375 degrees.
• Soften the cream cheese in the microwave for about 20 seconds.
• Place the cream cheese in a bowl.
• Add the ranch dressing powder and the grated cheese to the bowl with the cream cheese. MIx well.
• Fill the jalapenos with the creame/ranch/cheese mixture.
• Trim any excess fat from the bacon, preferably with kitchen scissors.
• Wrap all of the peppers with the bacon.
• Cook at 375 degrees for about 40 minutes. Keep an eye on them, because depending on the fat in the bacon, thickness of the bacon and so on, your time will vary. This can also be put on a grill -- it will take far less time but will demand your constant attention.
• Enjoy the best stuffed jalapeños you have ever had.

Steps:

• Mix cream cheese with chopped garlic, sun-dried tomatoes and a dash of chopped basil. Add a pinch of salt. Mix until the mixture is soft and manageable.
• Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in half. Remove the seeds if you don't want them too hot -- depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling inches.
• Fill either a pastry bag or tool of your choise with the filling. Use something that will allow you to squeeze the filling into the opening of the pepper with ease. Be careful not to overfill as the filling may spurt out while cooking.
• Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak them first to prevent burning on the grill). This also helps prevent the peppers from falling into the grill! Long metal or wood skewers work well for large amounts.
• BBQ the peppers until they are lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking too fast or beginning to burn on a hot grill.
• Serve immediately.