About this recipe:These are great for a party. The sweetness of the pineapple balances out the spiciness of the jalapeno chilli pepper. It's worth going to the effort of finding fresh jalapenos! Most supermarkets carry packs of chilli peppers which could work if they are big enough.
12 fresh jalapeno peppers
225g cream cheese, softened
170g Gouda cheese, grated
1 tablespoon bacon flavour bits
125g crushed pineapple in natural juice, drained and juice reserved
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Cut a slice off the stem end of each pepper, and use a sharp knife to scoop out the veins and seeds from the peppers. Tip: wear plastic disposable gloves and avoid touching your eyes or nose to prevent irritation from the seeds.
Mix together the cream cheese, Gouda cheese, bacon flavour bits, pineapple, and about 1 teaspoon of reserved pineapple juice, or as needed to make a workable filling, in a bowl until thoroughly blended. Using a small spoon, stuff the hollow peppers with the cheese mixture.
Place several disposable foil trays upside down on a baking tray (see notes for more tips). Stand the peppers, stem sides up on the trays, and bake until the peppers are softened and the filling is hot and bubbly, about 30 to 45 minutes.
Adjust the number of jalapenos depending on their size. This recipe will stuff 12 large or 24 small peppers.
To hold the peppers upright, I use a foil disposable tray and cut X's in the bottom, place upside down, and press the jalapenos into each hole. I can usually get 6 to 8 in each. It makes cleaning up easier!