Type what you have

Ingredients

• ✓ jalapeno pepper
• black-eyed pea
• red bell pepper
• yellow bell pepper
• onion
• parsley
• garlic
• red wine vinegar
• balsamic vinegar
• olive oil
• salt
• black pepper
• cumin
• bacon

Instructions

1. 1 Combine black-eyed peas, bell peppers, onion, jalapeño chiles, parsley, and garlic in a large bowl.
2. 2 Whisk red wine vinegar and balsamic vinegar together in a small bowl; gradually pour in olive oil, whisking constantly until thoroughly blended. Stir in salt, black pepper, and cumin.
3. 3 Pour dressing over pea salad, tossing to coat evenly. Cover and refrigerate until completely chilled, about 3 hours. Just before serving, stir in bacon.

By Julie Cleaves McLaughlin

Ingredients

• ✓ jalapeno pepper
• mayonnaise
• white vinegar
• dijon mustard
• kosher salt
• black pepper
• cayenne pepper
• white sugar
• celery
• red bell pepper
• carrot
• green onion
• poblano pepper
• elbow macaroni
• water
• mayonnaise

Instructions

1. 1 Whisk 1 cup mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne pepper together in a bowl until dressing is well blended; whisk in sugar.
2. 2 Stir celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper into dressing. Cover the bowl with plastic wrap; refrigerate until macaroni is ready.
3. 3 Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander for about 5 minutes, shaking out the moisture from time to time, but do not rinse.
4. 4 Transfer macaroni to a large bowl; toss to separate. Cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
5. 5 Add celery mixture to macaroni; stir until evenly distributed. Cover the bowl with plastic wrap; refrigerate until macaroni absorbs dressing, 4 hours to overnight.
6. 6 Stir salad; stir water and remaining 1 tablespoon mayonnaise into salad to refresh before serving.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• vegetable oil
• corn tortilla
• chicken
• mayonnaise
• jalapeno pepper juice
• salt
• pepper

Instructions

1. 1 Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
2. 2 Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.

By LISATEACHER

Ingredients

• ✓ jalapeno pepper
• cucumber
• salt
• white sugar
• rice wine vinegar
• cilantro
• peanut

Instructions

1. 1 Toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
2. 2 Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.

By camp0433

Ingredients

• ✓ jalapeno pepper
• cabbage
• tomato
• red onion
• cilantro
• lime juice
• red wine vinegar
• chili powder
• black pepper
• salt
• cayenne pepper

Instructions

1. 1 Combine cabbage, tomatoes, red onion, jalapeños, 2 tablespoons jalapeño juice, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate until flavors blend, 1 to 2 hours.

By mommy

Ingredients

• ✓ jalapeno pepper
• white sugar

Instructions

1. 1 Drain off enough of juice in jalapeño jar so that adding the sugar won't cause a spill. Pour the 5-pound bag of sugar into the jar and seal tightly. Let jar sit for at least one week to mix flavors; flip the jar daily to blend.

By michelleag05

Ingredients

• ✓ jalapeno pepper
• peanut butter
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill each halved jalapeño with peanut butter; wrap each with a halved bacon strip. Secure wrapped jalapeños with a toothpick; arrange on a baking sheet.
3. 3 Bake in the preheated oven until bacon is dark brown, about 25 minutes.

By ambibambi

Ingredients

• ✓ jalapeno pepper
• cream cheese
• bacon

Instructions

1. 1 Preheat an air fryer to 390 degrees F (200 degrees C).
2. 2 Fill each jalapeño half with cream cheese and wrap with a halved bacon strip. Tuck in bacon ends or use toothpicks to secure.
3. 3 Place jalapeño poppers inside the air fryer basket, working in batches to avoid overcrowding if necessary.
4. 4 Cook in the preheated air fryer until bacon is done to your liking, 10 to 12 minutes. Keep poppers warm in an oven on the lowest setting while air-frying the remaining poppers.

By France Cevallos

Ingredients

• ✓ jalapeno pepper
• cheddar cheese
• bacon

Instructions

1. 1 Preheat the broiler.
2. 2 Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.
3. 3 Broil 5 to 10 minutes, or until the bacon is evenly brown.

By Meg

Ingredients

• ✓ jalapeno pepper
• pepper jack cheese
• bacon
• toothpick

Instructions

1. 1 Slice caps off the jalapeno peppers; reserve. Core and seed the peppers.
2. 2 Cut pepper Jack cheese into 1/4-inch-thick slices. Cut each slice into sticks the thickness of a pencil. Stuff jalapeno peppers with as many cheese sticks as will fit. Secure caps back on the jalapenos, using at least 2 toothpicks per pepper.
3. 3 Wrap 1 slice bacon around each jalapeno pepper. Keep bacon secure by skewering the end on one of the toothpicks.
4. 4 Preheat grill for medium heat and lightly oil the grate. Grill jalapeno peppers, watching for flare-ups, until bacon is browned, about 20 minutes.

By Skyler Murray

Ingredients

• ✓ jalapeno pepper
• cream cheese
• vegetarian bacon strip
• toothpick

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Fill each jalapeno half with cream cheese. Wrap 1 bacon strip around each jalapeno half and secure with a toothpick. Arrange wrapped jalapenos on baking sheet.
3. 3 Bake 12 minutes in preheated oven, or until bacon strips are crisp. Serve warm.

By Seahawks Fan

Ingredients

• ✓ jalapeno pepper
• cream cheese
• ground beef
• hamburger bun

Instructions

1. 1 Preheat a grill for medium heat. When hot, lightly oil the grate.
2. 2 Stir together jalapenos and cream cheese in a small bowl.
3. 3 Divide ground beef into 16 portions. Pat out each one to a thickness of 1/4 inch.
4. 4 Spoon some cream cheese mixture onto the center of 1/2 of the patties. Top with the remaining patties, and press the edges together to seal.
5. 5 Cook on the preheated grill until well done, about 10 minutes per side. Don't press down on the burgers as they cook, or the cheese will ooze out.

By Noelle C

Ingredients

• ✓ jalapeno pepper
• egg
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish.
2. 2 Beat eggs together in a bowl; stir in Cheddar cheese and jalapeños. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven until cheese is bubbling and lightly browned, 20 to 25 minutes. Cool and cut into squares.

By ApeBoy

Ingredients

• ✓ jalapeno pepper
• green bell pepper
• oregano
• mozzarella cheese

Instructions

1. 1 Preheat a grill for medium heat and lightly oil the grate.
2. 2 Place pepper chunks, skin-side up, on the preheated grill; cook until slightly charred, 3 to 5 minutes.
3. 3 Turn peppers over; place jalapeño slices on them. Top with mozzarella cheese and sprinkle with oregano. Grill until cheese melts; transfer to a plate and serve warm.

By Deedle Gee

Ingredients

• ✓ jalapeno pepper
• carrot
• onion
• vinegar

Instructions

1. 1 Place carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain carrots and set aside to cool.
2. 2 Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full.
3. 3 Mix the liquid from jalapeño peppers and vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.

By lili619

Ingredients

• ✓ jalapeno pepper
• cream cheese
• cajun seasoning
• jalapeno bacon
• toothpick

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Fill jalapeños with cream cheese; sprinkle with Cajun seasoning. Wrap each stuffed jalapeño with 1 halved strip bacon; secure with a toothpick. Arrange wrapped jalapeños in a single layer, stuffed-sides down, on a broiler pan.
3. 3 Broil in the preheated oven until bacon is crisp, 8 to 15 minutes per side.

By templina71

Ingredients

• ✓ jalapeno pepper
• ground sausage
• cream cheese
• bacon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
3. 3 Drain sausage and place in a medium bowl. Mix with the cream cheese.
4. 4 Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks.
5. 5 Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.

By cindy

Ingredients

• ✓ jalapeno pepper
• cream cheese
• cheddar cheese
• bacon

Instructions

1. 1 Gather ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeño half with cheese mixture.
3. 3 Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped jalapeño peppers on the prepared baking sheet.
4. 4 Bake in the preheated oven until bacon is crispy, 25 to 35 minutes.
5. 5 Serve poppers hot with your favorite dipping sauce. Enjoy!

By videogator

Ingredients

• ✓ jalapeno pepper
• black-eyed pea
• onion
• black pepper

Instructions

1. 1 In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!

By Angela

Ingredients

• ✓ jalapeno pepper
• pheasant breast
• bacon
• bamboo skewer
• toothpick

Instructions

1. 1 Cut pheasant breast into 36 pieces and place into a large bowl. Pour liquid from jalapeño peppers over pheasant; stir and marinate at room temperature for 20 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Drain marinade from pheasant and discard. Place a jalapeño pepper slice on each piece of pheasant breast and wrap with 1/3 of a bacon strip. Skewer 6 bacon-wrapped pheasant pieces onto each skewer.
4. 4 Cook on the preheated grill, turning frequently, until bacon is crispy, 15 to 20 minutes. Remove pheasant pieces from the skewers and insert a toothpick into each piece to serve.

By Lizzy

Ingredients

• ✓ jalapeno pepper
• ranch salad dressing
• cilantro leaves
• tomato
• avocado

Instructions

1. 1 Blend ranch dressing, cilantro, jalapeño pepper, tomato, and avocado in a blender until smooth. Refrigerate for 2 hours before serving.

By Nicole

Ingredients

• ✓ jalapeno pepper
• red bell pepper
• white sugar
• apple cider vinegar
• liquid pectin

Instructions

1. 1 Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
2. 2 In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
3. 3 Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
4. 4 Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
5. 5 Enjoy!

By MARBALET

Ingredients

• ✓ jalapeno pepper
• egg
• cheddar cheese
• onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the eggs into a food processor, and process until light and frothy. Add Cheddar cheese, onion, and jalapeno peppers, and process until smooth. Pour into an ungreased 8x8 inch baking pan.
3. 3 Bake in the preheated oven until set, 25 to 30 minutes. Cool for 5 minutes; cut into squares to serve.

By Kim Meissner

Ingredients

• ✓ jalapeno pepper
• vegetable oil
• popcorn kernel
• butter
• ranch dressing mix

Instructions

1. 1 Heat 2 tablespoons oil in a small skillet over medium-high heat. Add sliced jalapeños; cook and stir until browned and crispy, 3 to 5 minutes. Transfer to a small plate with a slotted spoon.
2. 2 Heat 2 tablespoons oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake the pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Remove from heat and transfer to a large bowl.
3. 3 Pour melted butter evenly over popcorn. Lightly sprinkle ranch dressing mix over popcorn; mix to combine. Crumble jalapeño slices and mix in.

By Samantha J Hardison

Ingredients

• ✓ jalapeno pepper
• tomatillo
• cilantro
• sour cream
• ranch dressing mix

Instructions

1. 1 Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
2. 2 Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.

By bbqgirl

Ingredients

• ✓ jalapeno pepper
• ✓ jalapeno pepper
• green bell pepper
• apple cider vinegar
• salt
• granulated sugar
• liquid pectin

Instructions

1. 1 Gather the ingredients.
2. 2 Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender, working in batches if necessary; process until finely chopped.
3. 3 Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
4. 4 Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
5. 5 Return liquid to the saucepan; stir in salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in liquid pectin.
6. 6 Stir in remaining finely chopped jalapeño peppers.
7. 7 Ladle into sterile jars leaving 1/4-inch headspace.
8. 8 Place a rack in the bottom of a large saucepan and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Seal jars in a hot water bath.
9. 9 Store in a cool place. Refrigerate jelly after the seal is broken.

By Sue Delgrego

Ingredients

• ✓ jalapeno pepper
• cream cheese
• bacon
• toothpick
• water

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Spread cream cheese in each jalapeño half; wrap with bacon. Secure with a toothpick if needed.
3. 3 Cook on the preheated grill until bacon is crispy, turning often, about 10 minutes.

By Miss G

Ingredients

• ✓ jalapeno pepper
• strawberry
• lemon juice
• fruit pectin
• white sugar

Instructions

1. 1 Inspect eight 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Bring strawberries, jalapeños, lemon juice, and pectin to a boil in a large saucepan over high heat. Stir in sugar, return to a boil, and cook for 1 minute.
3. 3 Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Lynette Sullivan

Ingredients

• ✓ jalapeno pepper
• vinegar
• white sugar
• carrot
• red onion

Instructions

1. 1 Place vinegar and sugar in a saucepan; cook and stir over medium heat until sugar has dissolved and mixture comes to a boil. Add jalapeños, carrots, and onion. Remove pan from the heat and let stand for 1 hour. Cool to room temperature before serving.

By jcjeffers

Ingredients

• ✓ jalapeno pepper
• cooking spray
• cream cheese
• cheddar cheese
• panko bread crumb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
2. 2 Fill each jalapeño pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively; arrange on the prepared baking sheet.
3. 3 Bake in the preheated oven until jalapeños are tender and cheese melts, about 20 minutes.

By Allrecipes Member