June 20, 2010
Smoked Stuffed Jalapeno Peppers

Ingredients

Whole Jalapeno Peppers
Cream Cheese
Shredded Colby Jack Cheese
Bacon
Toothpicks

I began by halving the jalapeno peppers. If you take a look inside the pepper you'll see a bunch of seeds and a white colored "membrane" running down the inside of the pepper. The seeds and membrane are where the spice is located. So if you are afraid of spice I'd advise you to remove every single seed and every bit of membrane. I wanted some spice so not only did I leave some membrane, I also reserved some of the seeds and added them to the cheese mixture shown below! Remember that the pepper itself is not that hot, its those darn seeds and membrane that sets your tongue on fire. It is also a very good idea to wear some latex gloves while you are doing this. Gloves can be found at most pharmacies.

After shredding the colby jack cheese I placed it into a bowl. The quanity of cheese is going to depend on the amount of peppers you are making. I roughly eyeballed this because I only had 4 peppers (8 halves). I wanted more colby jack cheese than cream cheese. In other words, you could try 2/3 cup of shredded colby jack (or more) and 1/3 cup of cream cheese. I took about 10 jalapeno seeds and added them to this cheese mixture and then mashed it all up with a fork.

I used a small spoon to stuff the peppers making sure not to stuff them too much to avoid a cheese spill in my smoker. After stuffing the pepper take 1/2 slice of bacon and wrap it around the pepper. You can use a whole slice of bacon but I've found that it becomes too overpowering with bacon. I want the heat of the pepper and the cheese, the bacon is just a nice addition in my opinion.

After wrapping them in bacon I used a tooth pick to keep everything in place.

Today I was smoking baby back ribs on my new Weber Smokey Mountain so I had the ribs on the top grate and placed these little stuffed jalapeno peppers on the bottom grate. I left the peppers on the smoker for about 2.5 hours. I think they were done at 1.5 hours but my guests weren't here yet so I kept them on for an extra hour. It is hard to overcook things on a 225 degree smoker so it worked out quite well. I used typical low and slow smoking temperatures around 225-250 degrees for the peppers. They are finished when the bacon looks like cooked bacon and the cheese has melted.


I am sure this could be performed on a standard charcoal grill. Just set up indirect heat with a low/medium heat and place the peppers on the grill. Add a few wood chips to get some smoke in there and cook until the bacon looks like edible bacon. They key is to keep a low heat and take them off when the bacon looks cooked.

These stuffed jalapeno peppers are absolutely amazing and are guaranteed to be the star of any party!

Like the recipe? Want to talk about it or provide some suggestions? Go for it!

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