Best Swaddled Jalapeno Peppers Recipes

PICKLED JALAPENO PEPPERS

Steps:

• Slice peppers or leave them whole.
• (To prevent bursting, cut two small slits in whole peppers.).
• Pack peppers tightly into clean, hot jars.
• Combine vinegar and water; heat to a simmer.
• Do not boil.
• Pour hot vinegar over peppers, leaving 1/2 inch headspace.
• Add pickling salt and a clove of garlic to each jar then seal.
• Process in boiling water bath for 10 minutes.

STUFFED JALAPENO PEPPERS

Steps:

• Bring a pot of water to a boil, and par-boil the Jalapenos for 3-4 minutes. Drain. Cool.
• Cut a slit lengthwise along one side of each pepper, leaving the stem intact.
• Using a teaspoon / paring knife, carefully scrape out the core and seeds of each pepper.
• Now stuff the peppers with sticks of cheese.
• In a casserole dish, add the sliced tomatoes.
• Add the red onion.
• Add the white wine. Salt and pepper to taste. (proper seasoning - important).
• Place 8 oz. shredded Mozerella on top in the middle of the tomatoes and onion.
• Arrange the dozen peppers in a circle, or aside each other on top of the cheese.
• Add the remaining shredded cheese in the middle of the peppers in one large "pile".
• Season top with paprika lightly for additional color.
• Preheat oven to 350 degrees. Bake for approximately 25 minutes, until golden brown, and cheese is evenly melted.

SWEET & SPICY JALAPENO POPPERS

Steps:

• Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half., Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a greased 15x10x1-in. baking pan., Bake at 350° until bacon is firm, 18-20 minutes.