Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
25 Aug

Pork-Stuffed Jalapeño Peppers

StuffedJalapenos2A fresh jalapeño pepper is the perfect delivery vehicle for meat or seafood. When the pepper is cut open, there’s just enough room to stuff a nibble of ground meat, sausage, shrimp or crab. The delicious edible package is sealed with a strip of bacon that drips fatty flavor into the pepper. A stuffed jalapeño can be eaten with your fingers in one or two bites (it’s delicious either hot or cold) and the addictive spicy flavor keeps you coming back for more.

Italian pork sausage is especially good in the pepper, if you want to go all out with pork flavor. Or, you can lighten things up a little by finely chopping raw shrimp in a food processor and stuffing that inside the pepper instead.

These bite-sized, savory treats are definitely popular appetizers, but why not serve them for breakfast too? Alongside a plate of eggs a stuffed jalapeño pepper is ridiculously good.

Servings: 20 stuffed jalapeños

Ingredients:

ingredients 30
  • 10 fresh jalapeños, sliced in half lengthwise, white membrane and seeds removed
  • 10 slices of bacon, cut in half
  • 1/2 pound (230 g) of loose pork sausage or other seasoned ground meat

Instructions:

Heat oven to 400 ºF (205 ºC)

Use your fingers to stuff meat into each jalapeño half.

Snugly wrap a piece of bacon around the pepper. Secure it with a toothpick.

stuffing the peppers

You can put the peppers directly on baking sheet or pan, but the fat that drips off the bacon will make them a little greasy. To avoid this, set a cooling rack on top of a baking pan and put the pepper on the rack.

baking peppers

Bake for 25 minutes, until bacon is crispy.

StuffedJalapenos2

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You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Wow… I would eat a lot of those… as in an inappropriate amount! :D

    Emily Mekeel wrote on August 25th, 2012
  2. These look perfect for parties! Thanks for the recipe.

    Christa Crawford wrote on August 25th, 2012
    • I was just thinking the same thing!

      Cherice wrote on August 25th, 2012
  3. Recipe looks good!
    Does anyone know what peppers are a good alternative for jalapeno peppers (comparable in taste)? Where I live (Netherlands) I have a hard time finding those. Finding organic jalapenos seems even harder.

    Sebastian wrote on August 25th, 2012
    • Yeah, not wondering about subbing jalepenos, but I’m in a dorm room, these look too good and all i have is a microwave!! haha any chance that could work?

      Josh Singer wrote on August 25th, 2012
      • You can cook bacon in the microwave so I guess if you wrapped it really good it might work. I just had some and it would be worth a try.

        Dennis wrote on August 25th, 2012
      • Is there any way you could get a little toaster oven? Or if you have room for that, you might have room for a counter top oven like a Nu-Wave Oven. I love mine, and I use it all the time even though I have a full kitchen!

        Sarah A wrote on August 29th, 2012
    • You could try finding pepperoncini – they’re smallish, yellow-green, marinated peppers that come in a jar. They’re not nearly as spicy as jalapenos, but do have a mild kick to them. Look for a jar that has bigger peppers in it if you want to stuff them.

      Here in the US they’re usually sold in the same section as the olives, etc. I don’t know if they’re available as organic or not, however.

      PrimalGrandma wrote on August 25th, 2012
    • Maybe poblanos? I know South American food is very popular there (at least in Amsterdam), so I’m a bit surprised it would be hard to find at least some firm fleshed green pepper that has some heat to it. I could swear I’ve seen Jalapeños at an Albert Heijn store there.

      Good luck! Wish I could ship some to you from Texas!

      Grace wrote on August 25th, 2012
    • We are in Ireland, originally from New Mexico, and cannot get fresh jalapenos, but we buy small green chilies that are nice and hot imported from Kenya. they come in a pack of about 6. Don’t know about growing conditions in Kenya, but we really need to have our chili! I’m going to try this recipe with those. Can’t wait!

      Cindy wrote on August 25th, 2012
    • Thanks for the feedback everyone! I suppose I should look for specialized South-America oriented stores and see if they have jalapenos. Regular green peppers are easy to find here.

      Sebastian wrote on August 26th, 2012
    • I also live in NL, and I get my jalapenos at the Jumbo supermarket. But it depends on the particular store if they have them or not, living in a university city and neighbourhood with many immigrants, they have more “exotic” vegetables in their produce section.

      If yours does not, Jumbo does have the policy that if you ask for them, they will order them specially for you.

      Another possibility might be a local “toko”, “souk” or perhaps a halal supermarket.

      You can’t really sub jalapenos for anything, though. The usual chilli-peppers you can get anywhere are too thin to stuff, and bell peppers (paprika) have too much moisture (you need to roast them without stuffing first) and of course aren’t spicy.

      Robocop wrote on December 25th, 2012
  4. Agreed Emily… amazing how Primal food is exactly the food I’ve always wanted to eat:

    Would you like a side of meat with your meat sir? Why yes! and don’t forget a lovely Grok sized salad with that…

    Patrice wrote on August 25th, 2012
  5. These are wonderful! An alternative to cream cheese filling that’s better for you. Thanks!

    Cindy Rowzee wrote on August 25th, 2012
  6. Now why didn’t someone think of this before. Sheer genius, thanks.

    Tercio wrote on August 25th, 2012
  7. I’ll be making these this weekend, sounds perfect for breakfast!

    Sophie wrote on August 25th, 2012
  8. ooh, for breakfast sounds good. Maybe even with a little egg mixed in the meat.

    Classic wrote on August 25th, 2012
    • Chorizo con huevas stuffed inside. ;)

      Cherice wrote on August 25th, 2012
  9. Nice! I do a variation of this with cream cheese, basically bacon wrapped jalapeno poppers. They’re awesome!

    Tony wrote on August 25th, 2012
  10. By coincidence I just had these with cream cheese (I know but I love dairy) before even checking the site today. I will be making bacon wrapped Jalapenos with various stuffings every weekend from now on. Delicious.

    Dennis wrote on August 25th, 2012
  11. too bad the seeds are missing.

    crowley wrote on August 25th, 2012
    • Mix the seeds into the filling.

      Grace wrote on August 25th, 2012
  12. Oh Yummy! Going to the store. See you later!

    Jura wrote on August 25th, 2012
  13. Does the bacon have to be grass fed ? I can’t find grass fed meat here. :’(

    Jack wrote on August 25th, 2012
    • mmmm…pork shouldn’t be grass-fed (that’s not how pigs eat), but if you’re using beef bacon then yes. Grass fed is almost always one of your better options when it comes to beef. For pork, keep your eyes out for pastured pork. I’m wary of claims of “vegetarian-fed”, as pigs (and chickens for that matter) aren’t vegetarians. I am a big fam of eating animals on a natural diet.

      Ken Reitzig wrote on August 26th, 2012
      • lol…not sure what a “fam” is, but I am a big fan of eating animals on a natural diet. :-)

        Ken Reitzig wrote on August 26th, 2012
        • Thank you Ken. And if I can’t find grass fed beef, is it bad to eat it ?

          Jack wrote on August 26th, 2012
        • Jack, I choose to avoid CAFO meets because I feel that they’re’s unhealthy. I’ve had people argue that meat is just meat and calories are just calories, but I think there’s enough information out there to prove that’s not the case. That said, everything is a balancing act. When I go out to a holiday meal with my co-workers I don’t fuss about it. I make the best choices I can and don’t worry about the rest. I like the way I eat and eat that way 90-95% of the time. But I don’t mind the occasional trade-off to spend an enjoyable evening with family, friends or co-workers.

          Ken Reitzig wrote on September 1st, 2012
    • pigs do not eat grass but you should be able to find pasture or free rang pork.

      Greg wrote on August 28th, 2012
  14. I make these with those sweet little baby peppers for those in my family that do not like the spiciness. And I stuff with a mixture of italian sausage mixed with chopped onion & red peppers. Yum….

    Lora wrote on August 25th, 2012
  15. In my garden I let 1/2 the jalapenos ripen until they are red and much more mild for the wimps in the household.

    Nocona wrote on August 25th, 2012
  16. I look forward to trying those. My mouth is watering already! I used to love breaded jalapeno poppers… but these will do very well! :-9

    Linda wrote on August 25th, 2012
  17. let’s be honest…any pepper…even a sad little bell pepper would be amazing stuffed with meat and wrapped in bacon!

    thomas wrote on August 25th, 2012
  18. Yummy….

    Ara wrote on August 25th, 2012
  19. Sad little bell peppers become happy when wrapped in bacon!

    DEBRAKADABRA wrote on August 25th, 2012
  20. My Dad warned me to wear plastic gloves when handling more than 2 jalapenos. I didn’t heed his words when I cleaned about a dozen one time. My hands burned until the next day. And never ever touch your eyes, nose or any other sensitive area of your body when you are handling hot peppers.

    Also, green peppers are immature. When they change to their ripe color they are at their most nutritious.

    W.J. Purifoy wrote on August 25th, 2012
    • I had the same thing happen (with the all day burning of hands and completely rational fear of touching any delicate bits). I finally got on line and read that rubbing alcohol will remove the oil from your hands that causes the burning. It worked for me.

      Tonja Pizzo wrote on August 26th, 2012
    • I usually put some olive oil on my hands before I cut/chop (regular green/red) peppers. Works quite well, and if I wash the oil off my hands after cutting the peppers it doesn’t burn. Just be careful what you touch with those greasy hands and I don’t know if this is jalapeno-proof…

      Sebastian wrote on August 26th, 2012
  21. Stuff with chorizo! Out of this world.

    Zen Presence wrote on August 26th, 2012
  22. these are so delicious! i’ve tried them with different stuffing in the past, but this looks wonderful!

    Marissa wrote on August 26th, 2012
  23. We have had these stuffed with Chorizo and affectionately call the “Dragon Turds” lol

    If you do dairy, this same thing can be done with cream cheese and chili powder stuffed inside and wrapped with bacon!! Very tasty too!

    Joanne - The Real Food Mama wrote on August 26th, 2012
  24. I make them stuffed with chicken breast also…

    Tonja Pizzo wrote on August 26th, 2012
  25. Put them on the grill!

    Mark wrote on August 26th, 2012
  26. Mind = Blown

    Mike wrote on August 26th, 2012
  27. What delicious looking recipe! I’d love to indulge in something like this once in a while. Thanks for sharing!

    Anna wrote on August 26th, 2012
  28. Try giving the bacon a head start by partially cooking it (microwave or pan) before wrapping the jalapenos. That way the bacon will actually crisp up without overcooking the other ingredients. This works well for bacon-wrapped-anything, my favorites being tenderloin and dove breasts.

    James wrote on August 27th, 2012
    • Great advice James!

      Michael wrote on August 29th, 2012
  29. I made these last night for myself and a few friends. Very good and very easy, the hardest part is prepping the jalepenos. I concur that you should be careful of the peppers, I didn’t think about it and my fingertips were burning a little. Worth it though, everyone liked them!

    Jon wrote on August 27th, 2012
  30. I am making these tonight!

    Ric wrote on August 27th, 2012
    • Same here!

      Zach wrote on September 6th, 2012
  31. I made these today and I really liked them, I left the seeds in because I like my poppers to pack a punch!

    Bobby Brooks wrote on August 27th, 2012
  32. Daughter and I each ate NINE, husband ate two after running away to McDonald’s first.

    Catharine wrote on August 27th, 2012
  33. I used to make a similar treat, except I would just slit the pepper, and fill it with farm cream cheese and some extra-sharp cheddar & serve with homemade ranch dressing… this looks pretty damn good :)

    raw grokette wrote on August 27th, 2012
  34. Whoo-hoo! I just made these with poblanos and chorizo. Yum!!

    Mary Shaw wrote on August 27th, 2012
  35. I made these tonight! awesome…can’t wait to serve them to company. PS I have a story about a long afternoon of gourmet prep work in the kitchen (included chopping hot peppers) followed by some “recreational activities” which involved some “sensitive areas”… a surprisingly pleasant effect! My hubby and I joke about it all the time but we’re nervous to try to recreate it. It was a happy accident which I can’t help but think could be very painful if you went overboard.

    steffturner wrote on August 28th, 2012
  36. I made these last night, and my non-primal husband loved them, and we ate all but 9. I took these into work, and co-workers loved them (warmed under a broiler). I prepped the peppers with gloves on. Use hot italian sausage to stuff them. AWESOME! A new favorite.

    Mary wrote on August 28th, 2012
  37. Awesome, I love jalapenos and am always looking for creative uses. Though I think I’m going to use turkey bacon instead of regular bacon. Thanks for the great idea!

    Michael Weir wrote on August 29th, 2012
  38. I made these for a quick supper and they came out great! I had some bulk hot Italian sausage as well as some ground pork in the freezer, so I defrosted them both, mixed them together with my hands, and then stuffed away. The hotness of the jalapenos mellowed out nicely, and they were pretty addictive! I would definitely serve them at a party as hors d’ouevres, in addition to a nice little supper or lunch item.

    EvelynU wrote on September 1st, 2012
  39. PS: I had lovely thick bacon, and for most of them, I cut it into quarters, across and then lengthwise. Worked very well.

    EvelynU wrote on September 1st, 2012
  40. I made them with poblanos. Outstanding!

    Molly wrote on September 2nd, 2012

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