Reggie’s stuffed peppers recipe (jalapeno pepper poppers) is named after the customer who suggested these tasty morsels. Thank you, Reggie! He made them hot using stuffed jalapeño peppers and the two-pepper version of the Organic Original Dipping Sauce – Hot. This recipe is more medium. Choose a pepper to suit your taste but stick to the peppers on the small to medium size, especially if you’ll wrap the stuffed peppers with bacon. Use Organic Original Dipping Sauce and wrap each pepper with bacon or not. This is a perfect appetizer to share at your hosted happy hour, tailgating, poker party, watch party, or other event.
Prep Time: 15 minutes. Cook Time: 50 minutes
When preparing your peppers, cut each in half lengthwise and then remove the stem and seeds. It is best to wear gloves when handling hotter peppers like jalapeños.
This recipe as shown will be a tasty snack or appetizer for 3-4 people or a meal for 2 people. It can easily be incorporated into a tapas-style menu of small shared plates. Allow extra time for this one.
MORE ABOUT OUR SAUCES
This Reggie’s Stuffed Pepper recipe used three sauces, Organic Original Dipping Sauce, or Organic Citrus Infused Sauce, These sauces are shelf stable and ready to eat out of the jar. Plan ahead and have some in your pantry. Our clean label sauce are:
Picture Walkthrough – Reggie’s Stuffed Pepper Recipe – Step-by-Step
Mini sweet peppers
Slice Peppers Lengthwise
Pat Peppers Dry with Paper Towel
Sour Cream and Citrus Infused Sauce
Mix Sour Cream and Citrus Infused Sauce
Fill each pepper with sour cream mix
Each pepper is stuffed
Wrap stuffed peppers in bacon
Transfer stuffed peppers to oven and bake for about 35 minutes at 375 °F
Reggie’s Stuffed peppers Pepper Recipe Serving Suggestions.
These Vegetarian Stuffed Peppers are excellent served as appetizers. Leave plenty of space on the plate for dramatic effect. These stuffed peppers can also be eaten as a meal when paired with additional steamed rice. Another option is to combine this dish with Steamed Rice with Peanut Sauce.
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