Brilliant bacon-wrapped jalapeño peppers

Brilliant bacon-wrapped jalapeño peppers

With a creamy cheese filling

With a creamy cheese filling

Makes 24

Cooks In50 minutes

DifficultyNot too tricky

Nutrition per serving

• Calories 32 2%

• Fat 2.4g 3%

• Saturates 1.1g 6%

• Sugars 0.6g 1%

• Salt 0.2g 3%

• Protein 2g 4%

• Carbs 0.6g 0%

• Fibre 0g -

Of an adult's reference intake

Ingredients

• 1 bunch of spring onions
• 1 clove of garlic
• olive oil
• 12 jalapeño or padron peppers
• 25 g Parmesan cheese
• 180 g light cream cheese
• 12 rashers higher-welfare smoked streaky bacon

Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Method

1. Preheat the oven to 200°C/400°F/gas 6.
2. Trim and finely slice the spring onions, peel and finely chop the garlic. Put in a medium frying pan over a medium heat with 1 teaspoon of olive oil and cook for 5 minutes or until softened and lightly golden. Remove from the heat, tip into a bowl and allow to cool.
3. Meanwhile, halve the peppers lengthwise leaving the stalk intact and scrape out the seeds.
4. Finely grate the Parmesan into the bowl along with the cooled onions and garlic, then add in the cream cheese and a pinch of black pepper, and stir well to combine. Carefully fill the pepper halves with the cream cheese mixture.
5. Stretch out a bacon rasher with the back of a knife, then cut in half. Wrap each pepper half in a piece of bacon and place on a baking tray.
6. Bake for 20 minutes, or until golden. Remove from the oven and allow to cool for a minute or two, then get stuck in!