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Joe's Screaming Stuffed Jalapeno Poppers Recipe

Joe's Screaming Stuffed Jalapeno Poppers

Recipe courtesy Joe Rao

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (92)

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Average Rating:

Total Reviews: 92

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  • on May 09, 2013

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    GAH! This recipe is amazing. The cream cheese mixture by itself is so great! I had some left over last time I made these so I used it as a veggie dip. SO GOOD. I've made these three or four times, always for a special occassion, such as Christmas Eve or something. They are a little labor intensive but so worth it.

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  • on November 08, 2011

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    An impressive, delicious appetizer. Tips: 1 8-oz brick cream cheese is enough for 10-12 poppers. Remove ALL the seeds and ALL the membranes or you will be disappointed to see that a lot of your guests will stop eating after the first bite--too hot. Parboiling to remove the heat didn't work for me. The pastry bag method for inserting cream cheese mixture was a big mess--very difficult to get thick cream cheese through the nozzle. Next time I'll just slice the peppers fully in half and insert the cream cheese with a spoon. If you wrap a piece of bacon around the two halves and secure with a toothpick, they'll stay together just fine. They taste very good roasted in the oven at 450 for 25 minutes or so.

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  • on October 10, 2011

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    Very good!! Needed only 1 pkg of cream cheese for 10 peppers....cutting them open was tricky-made like a "T"-cut the slit down the middle -then a slit across in front of the stem...put them on the grill-have to watch them though-the grease dripping from the bacon started some flames! Took all the seeds out-were just right-tangy enough so everyone could enjoy them!

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  • on September 24, 2011

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    Love these!! I have 2 jalapeno pepper bushes growing in by yard and now I have an endless supply to make these yummy poppers. I grill mine around 45 minutes over indirect(375heat and they are a huge hit.

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  • on July 31, 2011

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    I love this recipe!! I got many compliments on them and many requests for the recipe. A coworker had given me some fresh banana peppers and I substituted some of these peppers in the recipe but also used jalapenos. The banana peppers had a much wider appeal as they are so much milder so I'm going to use all banana peppers next time. Thanks!!

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  • on February 06, 2011

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    Excellent! I baked them in the oven until mostly done, then finished them off under the broiler to crisp up the bacon. They came out wonderfully. I cut a little around each side of the stem to open the slit a bit more. That helped with the stuffing. I used a piping bag and tip to stuff. Made the stuffing go very fast. Cutting and seeding the peppers takes the most time.

    Made for a dinner party a few weeks ago, and I'm making them again for the Superbowl.

    These rock!!

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  • on November 30, 2010

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    There are AWESOME! These are always the first things to go at parties and people frequently ask me to make them. Two packages of cream cheese is enough for about 25 poppers. I have always left out the basil because my husband is not a basil fan, and without the basil this recipe is still delicious.

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  • on November 27, 2010

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    I've been making these ever since the episode aired & they are fantastic!! They've become a favorite and my go-to, must-make appetizer!

    Friends ask me frequently to make them (whether there's a party or not!

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  • on November 18, 2010

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    Great easy dish! We and our friends just love it!
    I did it on BBQ and in the oven - same great results.

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  • on November 18, 2010

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    AMAZINGGGGGGGGGGGG. This is so delicious. For those of you who said these are too spicy, that totally depends on the batch of jalapenos you get. If the stem is curled the pepper will be spicy. If it is on the straight side, it will be more mild.

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