Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
Brilliant bacon-wrapped jalapeño peppers
With a creamy cheese filling
50 mins
Not Too Tricky
makes 24
About the recipe
Cream cheese and jalapeños are a match made in heaven and the smoky bacon ties everything together. Get your mates round and sink a couple of these spicy boats with a cold beer.
Recipe From
Ingredients
1 bunch of spring onions
1 clove of garlic
olive oil
12 jalapeño or padron peppers
25g Parmesan cheese
180g light cream cheese
12 rashers higher-welfare smoked streaky bacon
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Trim and finely slice the spring onions, peel and finely chop the garlic. Put in a medium frying pan over a medium heat with 1 teaspoon of olive oil and cook for 5 minutes or until softened and lightly golden. Remove from the heat, tip into a bowl and allow to cool.
- Meanwhile, halve the peppers lengthwise leaving the stalk intact and scrape out the seeds.
- Finely grate the Parmesan into the bowl along with the cooled onions and garlic, then add in the cream cheese and a pinch of black pepper, and stir well to combine. Carefully fill the pepper halves with the cream cheese mixture.
- Stretch out a bacon rasher with the back of a knife, then cut in half. Wrap each pepper half in a piece of bacon and place on a baking tray.
- Bake for 20 minutes, or until golden. Remove from the oven and allow to cool for a minute or two, then get stuck in!
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