STUFFED JALAPENO POPPERS (Jim’s)


1 to 2 packages cream cheese, depending on the size of 
your pepper, room temperature 

2 to 4 cloves chopped garlic 

1/4 cup finely chopped sun-dried tomatoes 

Chopped fresh basil leaves 

Pinch salt 

10 to 25 jalapeno peppers (larger then average 
size will make them easier to stuff) 

1/2 to 1 pound thinly sliced bacon 

Toothpicks (soaked in water to prevent burning)


Preheat grill. 
Mix each package of cream cheese with chopped garlic, 
sun-dried tomatoes, and a dash of chopped basil. Add 
a pinch of salt. Mix until mixture is soft and 
manageable. 

Slice each jalapeno lengthwise on 1 side, being 
careful not to cut the jalapeno in half. Remove 
the seeds if you don't want the poppers to be real 
hot or leave them in if you want them hot. Depending 
on the pepper, you may have to slice around the 
stem of the pepper to create a manageable opening 
to squeeze in the filling. 

Choose a tool to squeeze the filling into the opening 
of the pepper with ease such as a plastic frosting 
tool, cookie press, or a small spoon. Insert a liberal 
amount of filling into each jalapeno. Be careful not 
to overfill as the filling may spurt out during 
cooking. 

Wrap each pepper with 1 or 2 strips of bacon, securing 
the opening in the pepper with a toothpick. Long metal 
or wood skewers work well for large amounts. 

BBQ the peppers until lightly roasted, or until the 
bacon is fully cooked. Cook on foil if your peppers 
are cooking or burning too fast on the BBQ. 

Serve hot with salsa.