Brilliant bacon-wrapped jalapeño peppers
With a creamy cheese filling
Brilliant bacon-wrapped jalapeño peppers
With a creamy cheese filling
“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. ”
Makes 24
Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving
-
Calories 32 2%
-
Fat 2.4g 3%
-
Saturates 1.1g 6%
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Sugars 0.6g 1%
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Salt 0.2g 3%
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Protein 2g 4%
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Carbs 0.6g 0%
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Fibre 0g -
Of an adult's reference intake
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Ingredients
- 1 bunch of spring onions
- 1 clove of garlic
- olive oil
- 12 jalapeño or padron peppers
- 25 g Parmesan cheese
- 180 g light cream cheese
- 12 rashers higher-welfare smoked streaky bacon
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Method
- Preheat the oven to 200°C/400°F/gas 6.
- 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.
- Meanwhile, halve the peppers lengthwise leaving the stalk intact and scrape out the seeds.
- 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.
- 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.
- 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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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited