Type what you have

Ingredients

• ✓ jalapeno pepper
• ground beef
• onion
• curry powder
• chicken broth
• tomato sauce
• green bean
• basmati rice
• vegetable oil

Instructions

1. 1 Heat a large nonstick pan (one that has a lid) over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in onion and jalapeño, and cook until tender. Season with curry powder; stir in chicken broth and tomato sauce. Bring to a boil, and stir in green beans. Reduce heat to medium and simmer until beans are tender, about 15 minutes.
2. 2 Stir in rice, and cover the pan. Cook on medium heat for 10 to 15 minutes or until much of the liquid is absorbed. Be careful not to overcook rice at this point, or the dish will be mushy; the rice should be firm. Transfer everything in the pan to a bowl or heatproof container, and return the pot to the stove.
3. 3 Heat oil in the nonstick pan over medium heat. Carefully dump cooked rice mixture back into the pan. Wrap a clean dish towel around the inside of the pot's lid. (The ends of the dish towel will be folded over the edges on top of the lid.) Put the lid on the pot. Cook over medium-low heat for 35 minutes without uncovering or stirring. Remove the lid and place a tray on top of the pot, then carefully flip it over. The rice will hold the shape of the pot and have a nice crust on top called "tah digh."

By Trina

Ingredients

• ✓ jalapeno pepper
• olive oil
• garlic
• onion
• green bell pepper
• plum tomato
• paprika
• egg
• pita bread

Instructions

1. 1 Gather the ingredients.
2. 2 Heat vegetable oil in a deep skillet over medium heat. Stir in garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika, and jalapeños; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
3. 3 Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with remaining eggs.
4. 4 Poach the eggs in the sauce until the whites are firm and the yolks have thickened but are not hard, 2 ½ to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the poached eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
5. 5 Enjoy!

By Lisa

Ingredients

• ✓ jalapeno pepper
• olive oil
• onion
• tomato
• tomato paste
• kidney bean
• cumin
• curry powder
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat; cook onion, stirring occasionally, until translucent, about 5 minutes.
2. 2 Stir in jalapeño pepper; cook and stir until softened, about 5 more minutes.
3. 3 Mix in tomato and tomato paste; stir well to combine. Pour in kidney beans with their liquid; stir in cumin and curry powder. Bring to a boil, reduce heat to medium-low, and simmer until beans are hot and sauce has thickened, about 15 minutes.

By AiyahM

Ingredients

• ✓ jalapeno pepper
• red bell pepper
• tomato
• olive oil
• garlic
• salt
• semolina
• salt
• water
• olive oil
• olive oil

Instructions

1. 1 Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
2. 2 Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
3. 3 Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
4. 4 For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
5. 5 To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!

By Corey Habbas

Ingredients

• ✓ jalapeno pepper
• olive oil
• beef top sirloin
• salt
• onion
• garlic
• tomato sauce
• tomato paste
• water
• okra
• coriander
• cumin
• white pepper

Instructions

1. 1 Heat olive oil in a large saucepan over high heat. Sprinkle beef cubes with 1 tablespoon salt. Add beef cubes, onion, and garlic to the pan; cook until beef cubes begin to brown, about 5 minutes. Reduce heat to medium; continue to cook, about 3 minutes more. Transfer beef cubes to a bowl; set aside.
2. 2 Stir tomato sauce and tomato paste into the pan; add water, okra, coriander, cumin, and white pepper. Bring to a boil; season with salt. Reduce heat to low; simmer until okra is tender, 30 to 45 minutes.
3. 3 Return beef cubes to the pan; simmer until flavors are blended, about 10 minutes. Garnish servings with sliced jalapeño.

By najla

Ingredients

• ✓ jalapeno pepper
• chickpea
• black bean
• mint
• parsley
• onion
• grape tomato
• garlic
• olive oil
• lemon juice
• apple cider vinegar
• salt
• black pepper

Instructions

1. 1 Mix together garbanzo beans, black beans, mint, parsley, onion, and grape tomatoes in a large salad bowl until well combined.
2. 2 Place jalapeño pepper, garlic, olive oil, lemon juice, and apple cider vinegar into a blender. Blend until dressing is thoroughly combined.
3. 3 Pour dressing over salad and toss to mix. Sprinkle with salt and black pepper to serve.

By sister5design

Ingredients

• ✓ jalapeno pepper
• olive oil
• garlic
• onion
• red bell pepper
• tomato
• paprika
• paprika
• salt
• pepper
• tomato paste
• water
• saffron
• parsley
• egg

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic, onion, and jalapeno; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell pepper and tomatoes.
2. 2 Cook the vegetables until the tomatoes have broken down and released their juices, about 10 minutes. Stir in the sweet paprika, hot paprika, salt, and pepper and let the mixture simmer for 3 minutes. Add the tomato paste and water and mix well.
3. 3 When the vegetables have a sauce-like consistency, add the saffron and parsley. Crack the eggs on top of the sauce (as though you're making sunnyside-up eggs); cover the pan and let the eggs cook for 10 to 15 minutes or until the yolks reach your desired consistency.

By Hanna R

Ingredients

• ✓ jalapeno pepper
• olive oil
• onion
• mushroom
• salt
• red bell pepper
• cumin
• paprika
• turmeric
• black pepper
• cayenne pepper
• crushed tomato
• water
• egg
• feta cheese
• parsley

Instructions

1. 1 Heat olive oil in a large, heavy skillet over medium-high heat. Add onion and mushrooms; season with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes.
2. 2 Add bell pepper and jalapeño pepper. Cook and stir until peppers begin to soften, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Cook and stir to blend the flavors, about 1 minute.
3. 3 Stir in tomatoes and water. Reduce heat to medium. Simmer uncovered, stirring occasionally, until vegetables are softened and sweet, 15 to 20 minutes. Add more water if sauce becomes too thick.
4. 4 Use a large spoon to make a depression in sauce for each egg. Crack an egg into a small ramekin and slide gently into an indentation; repeat with remaining eggs. Season eggs with salt and pepper. Cover and cook until eggs reach desired doneness.
5. 5 Top with feta cheese and parsley to serve.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• sea salt
• egg
• white vinegar
• salt
• olive oil
• parsley
• cumin
• paprika
• aleppo chili flake
• butter
• dill
• cayenne pepper
• salt
• black pepper
• garlic
• greek yogurt

Instructions

1. 1 To make the yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
2. 2 To make Aleppo butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chile flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse.
3. 3 To make the parsley and jalapeño oil: Grind parsley and jalapeño together in a mortar. Drizzle in olive oil and season with salt; stir to combine.
4. 4 To make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.
5. 5 Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil. Drizzle some jalapeño oil. Top with eggs and 1 to 2 spoonfuls of Aleppo butter. Sprinkle sea salt on top.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• olive oil
• chickpea flour
• chile powder
• black pepper
• paprika
• salt
• cumin
• greek seasoning
• lemon zest
• lemon juice
• egg
• chickpea
• garlic
• green onion
• parsley
• dill
• mint
• lemon zest
• sugar
• garlic powder
• lemon juice
• cucumber
• greek yogurt

Instructions

1. 1 Stir yogurt, cucumber, lemon juice, garlic powder, sugar, lemon zest, mint, and dill together in a bowl. Adjust seasonings to taste and refrigerate tzatziki until ready to serve with falafel.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Combine jalapeno peppers, parsley, green onions, and garlic in a food processor. Pulse until finely chopped and fully blended. Scrape mixture down and add chickpeas. Pulse several times until just blended and chickpeas are broken up, but texture is still rough; do not overblend. Transfer mixture to a large bowl.
4. 4 Add eggs, lemon juice, lemon zest, Greek seasoning, cumin, 1/2 tablespoon salt, paprika, pepper, and chili powder to the chickpea mixture. Stir with a spatula until fully incorporated. Add chickpea flour a few tablespoons at a time and stir; the final mixture should be wet, but not falling apart when handled. Place bowl in the freezer, uncovered, to firm up mixture, 10 to 15 minutes.
5. 5 Line a rimmed baking sheet with parchment paper and brush with some olive oil.
6. 6 Remove chickpea mixture from freezer and form into 20 to 24 small balls and place on the prepared baking sheet. Brush falafel with remaining olive oil and sprinkle with remaining salt.
7. 7 Bake in the preheated oven until falafel are dry and slightly darker brown in color, about 45 minutes. Turn on the broiler and continue baking until tops are crisp, 5 to 7 minutes. Serve with tzatziki.

By Bradley Wiles

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
• cream cheese
• bacon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
3. 3 Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

By TIFFANY WEAVER

Ingredients

• ✓ jalapeno pepper
• tequila

Instructions

1. 1 Add jalapenos to bottle of tequila and store at room temperature for a minimum of 16 hours.
2. 2 Strain tequila with a fine mesh strainer into another container. Pour the strained, infused tequila back into the bottle.

By Yoly

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
• cream cheese
• bacon

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread cream cheese into jalapeno pepper halves; wrap each with a piece of bacon. Secure the bacon with toothpicks to prevent unraveling while baking. Arrange wrapped jalapeno peppers onto a baking sheet with cream cheese side facing down.
3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
4. 4 Bake in preheated oven for 10 minutes, turn, and continue cooking until the bacon is completely browned, about 10 minutes more.
5. 5 Transfer jalapeno wraps to preheated grill; cook until the bacon is crisp, 2 to 3 minutes per side.

By Esmee Williams

Ingredients

• ✓ jalapeno pepper
• mexican-style cheese blend
• pork sausage
• spicy seasoning coating mix

Instructions

1. 1 Slice peppers lengthwise, remove seeds and core; fill with cheese.
2. 2 Roll out sausage with rolling pin, between two layers of plastic wrap. Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno.
3. 3 Roll peppers in spicy seasoned coating mix.
4. 4 Bake at 350 degrees F (175 degrees C) for 15 to 25 minutes or until brown and sizzling and cheese is melted.

By Brenda Smith

Ingredients

• ✓ jalapeno pepper
• egg
• mexican-style cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
2. 2 Whip the eggs in a small bowl and pour into the baking dish. Layer with jalapenos. Top jalapenos with the cheese. Top cheese with more jalapenos.
3. 3 Bake in the preheated oven 30 minutes, or until the cheese is bubbly and lightly brown.

By Bryan Armbruster

Ingredients

• ✓ jalapeno pepper
• sour cream
• ranch salad dressing mix
• garlic powder
• cilantro

Instructions

1. 1 Place minced jalapenos, sour cream, ranch dressing mix, garlic powder, and cilantro in a blender or food processor. Blend until smooth. Cover and refrigerate at least one hour, or overnight, before serving.

By Michellea Southern David

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
• canola oil
• salt
• pepper

Instructions

1. 1 Set aside 1 jalapeño pepper. Cut stems off remaining jalapeños; halve lengthwise and remove seeds.
2. 2 Place seeded jalapeños in a large pot of boiling water; boil about 15 minutes. Reserve about 2 tablespoons boiling water then drain.
3. 3 Cut stem off remaining 1 whole jalapeño; place all jalapeños in a blender. Pour in reserved 2 tablespoons boiling water and canola oil; season with salt and black pepper. Blend until smooth and creamy. Serve hot or chilled.

By BC32

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
• bean dip
• chicken spread
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Lightly grease a cookie sheet.
2. 2 Drain, halve, seed, and rinse jalapeno peppers. Drain the jalapeno peppers on paper towels again. Be very careful when handling the jalapeno peppers as your hands might start to burn from the peppers, use plastic gloves if possible.
3. 3 In a small bowl, stir together bean dip and chicken spread. Stuff the peppers with this mixture, and sprinkle the stuffed jalapenos with cheese. Arrange the peppers on the prepared cookie sheet.
4. 4 Bake 5 to 10 minutes until the cheese is bubbly. Top the stuffed jalapenos with sour cream immediately before serving.

By Tammy Taylor

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
• water
• cucumber
• mint

Instructions

1. 1 Combine water, cucumber, jalapeno pepper, and mint in a pitcher and refrigerate until chilled, about 2 hours.

By Buckwheat Queen

Ingredients

• ✓ jalapeno pepper
• green onion
• ginger root
• garlic
• sesame oil
• sesame seed

Instructions

1. 1 Heat a small nonstick skillet over medium-high heat and pour in toasted sesame oil. Immediately add green onion, jalapeno, and ginger; be careful of the fumes. Stir-fry for 20 to 30 seconds. Add garlic and sesame seeds and stir-fry until there is some char and the jalapeno slices are slightly wilted, 20 to 30 seconds more. Transfer to a heat-safe serving dish.

By Jonathan

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
• garlic
• onion
• ground beef
• pepperjack cheese
• hamburger bun

Instructions

1. 1 Preheat grill for high heat.
2. 2 Mix jalapeno pepper, garlic, onion, and ground beef in a medium bowl. Form into four patties.
3. 3 Brush grill grate with oil. Grill hamburger patties 5 minutes per side, or until well done. Top with pepperjack cheese, and serve on buns.

By Steve

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together cream cheese and Cheddar cheese in a large bowl until well combined. Spread cream cheese mixture into the center of each jalapeño half.
3. 3 Cut bacon slices in half crosswise. Wrap 1 bacon strip around the center of each jalapeño half. Place wrapped jalapeños on a nonstick baking sheet.
4. 4 Bake in the preheated oven until bacon is cooked and jalapeños are slightly tender, 10 to 15 minutes.

By samcanalways