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Brilliant bacon-wrapped jalapeño peppers
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Brilliant bacon-wrapped jalapeño peppers

With a creamy cheese filling

Brilliant bacon-wrapped jalapeño peppers
Save recipe

50 mins
Not Too Tricky

makes 24

About the recipe

Cream cheese and jalapeños are a match made in heaven and the smoky bacon ties everything together. Get your mates round and sink a couple of these spicy boats with a cold beer.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

0

Fibre

of an adult’s reference intake


Recipe From

Jamie and Jimmy's Friday Night Feast

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Ingredients

1 bunch of spring onions

1 clove of garlic

olive oil

12 jalapeño or padron peppers

25g Parmesan cheese

180g light cream cheese

12 rashers higher-welfare smoked streaky bacon

Method

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Trim and finely slice the spring onions, peel and finely chop the garlic. Put in a medium frying pan over a medium heat with 1 teaspoon of olive oil and cook for 5 minutes or until softened and lightly golden. Remove from the heat, tip into a bowl and allow to cool.
  3. Meanwhile, halve the peppers lengthwise leaving the stalk intact and scrape out the seeds.
  4. Finely grate the Parmesan into the bowl along with the cooled onions and garlic, then add in the cream cheese and a pinch of black pepper, and stir well to combine. Carefully fill the pepper halves with the cream cheese mixture.
  5. Stretch out a bacon rasher with the back of a knife, then cut in half. Wrap each pepper half in a piece of bacon and place on a baking tray.
  6. Bake for 20 minutes, or until golden. Remove from the oven and allow to cool for a minute or two, then get stuck in!

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