MEATBALL JALAPEÑO POPPERS
Courtesy of Casa De Bertacchi
Cook time: 25–30 minutes | Makes: 26 appetizers
- 13 jalapeños, stemmed
- 1 8-ounce package cream cheese, softened
- 13 frozen, fully cooked Casa Di Bertacchi meatballs, thawed
- 13 slices (1 pound) sliced bacon, cut in half
Preheat oven to 375°F.
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 the 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 to 30 minutes, or until bacon is browned. Serve immediately on a platter.
Note: Use plastic gloves when cutting and preparing peppers to prevent skin irritation.