The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Brianna Wray
the Times 

Peanut Butter Stuffed Bacon Wrapped Jalapeños


September 12, 2019

Brianna Wray

While Teeny's away I'm tipping open my recipe box to share one that never ceases to amaze. My Honeybee thought this up many years ago in Seattle and suggested it for dinner one night when I, skeptical, said sure. Our first attempt wasn't pretty, that was before we realized toothpicks would be necessary to hold it all together while the bacon cooked up. We like spicy, but for those who aren't into spicy food, jalapeno peppers can be traded out for anaheim or white peppers that look the part, but won't burn.


½ c peanut butter

4 jalapeño peppers

4 strips of bacon

Toothpicks or skewers


This recipe is almost more of an idea, as it's so self-explanatory. Remove the ends from the jalapeños, slice down the middle (careful to leave one side in tact) and remove all the seeds. Remember when working with peppers this hot to wash your knife, cutting board and hands immediately. Stuff peanut butter in there and squeeze it closed again. Then wrap with bacon and skewer the ends so they stay still as you cook. Fry it up. Once two sides are cooked, remove the skewers and cook the rest. When they're done I like to melt up a bit more peanut butter for a nice drizzle.

These are perfect little appetizers for a party. You could prep a whole tray and fry (or grill) em up quick. That said, Honeybee and I have had these for dinner. Two or three and I'm full. Enjoy!


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