Read an Excerpt
Meatball Jalapeno Poppers
13 jalapenos, stemmed
1 package (8 ounces) cream cheese, softened
13 frozen, fully cooked meatballs, thawed
13 slices (1 pound) sliced bacon, cut in half
Preheat oven to 375 degrees.
Slice each pepper in half lengthwise, remove the seeds, and rinse out. Spread cream cheese in each jalapeño half. Cut the meatballs in half. Place each meatball half, cut side down, over cream cheese. Wrap a half slice of bacon around each stuffed jalapeño and secure with a toothpick. Place on a baking sheet and bake 25-30 minutes, or until bacon is browned. Serve immediately on a platter. Makes 26 appetizers.
Important note: Use plastic gloves when cutting and preparing peppers to prevent skin irritation.