Bacon-Wrapped Cajun Jalapenos

“These peppers are so addictive that if I want any for myself, I either need to make a double batch or hide some,” relates Linda Foreman of Locust Grove, Oklahoma. “The jalapenos are not that spicy after they are baked (I take out the seeds and white membrane), but have a wonderful flavor.”

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I usually use a bit more of the stuffing than what this calls for. I also don't wrap the bacon..takes too long for me...I just lay the slice over the pepper. I then stab it with the toothpick...or just leave them alone. I can't make enough...EVERYONE that has ever tried this recipe loves it! My mother hates hot things, but after cooking the peppers for 30 min., they are not hot. Another piece of advice...wear rubber gloves when handling the peppers, and do all work under water...helps with the heat on you! Use Tony Chacheries (don't know spelling) for Cajun spice if you want...I do. This recipe is a must for everyone!!!

Our family loves these peppers. Today I cooked the bacon first, crumbled it, and placed a bit in each pepper half before stuffing in the cheese mixture -- then baked as usual. They turned out well. They are a bit healthier this way since much of the grease has been cooked out of the bacon - instead of soaking the peppers in grease as they cook. Plus they were a bit easier to assemble.

Delicious!