You will never ever use another recipe again. The biggest challenge to this recipe it too not eat all the filling before you put it into the jalapenos! I am not reinventing a wheel with this recipe I simply make some modifications to it. Being mostly dairy free has never tasted sooooo good. Even the non-paleo will be wanting the recipe. If by chance there are leftovers, they heat up pretty well the next day. This mix would also be tasty to make pinwheel appetizers with.
- 1 tsp 1 tsp 1 tsp Garlic, crushed
- 2 Tbsp 2 Tbsp 2 Tbsp Kite Hill "Cream Cheese" - Original
- 2 Tbsp 2 Tbsp 2 Tbsp Mayonnaise, Sir Kensington's Classic, or any pre-made paleo or homemade
- 3 whole 3 whole 3 whole Green Onion, use all of white and most of the green portions
- 3 pieces 3 pieces 3 pieces Bacon, cut into about 2 inch pieces
- 1 tsp 1 tsp 1 tsp Primal Palate Steak Seasoning, I have tried other seasonings, this is still the best for the recipe
- 0.5 cup 0.5 cup 0.5 cup Cauliflower Rice (click for recipe), frozen pre-made works great here
- 14 - 7 whole 14 - 7 whole 14 - 7 whole Jalapeño, 7 large or up to 14 small jalapenos depending on size
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pre heat grill to 375-400 or preheat oven to 375.
- Over medium heat in a small skillet cook the bacon, remove bacon from grease, and set aside to cool. Once bacon is cooled break down into small bits.
- Allow bacon grease to cool down enough to decrease the splatter when you add the cauliflower rice. Once cooled down a little put the cauliflower rice and crushed garlic in it and heat thoroughly. Then set aside. This takes about 2-3 minutes.
- In a small bowl combine cream cheese, mayonnaise, green onion, steak seasoning. Add in bacon bits, and riced cauliflower with garlic mix. Mix thoroughly.
- Wash jalapeños and cut the tops and core or you can cut lengthwise and core. Your preference.
- Fill jalapeños and place on preheated grill for 20-25 minutes. When the filling begins to get browned they are done. Cook time will be the same for grill or oven.
**For a little extra heat chop the cored out jalapenos innards and add to mixture. **For the heat seekers finely dice a hot pepper of your choice to the mixture ** If you cut the tops off the jalapenos and keep them whole--I filled a baggie with the mixture and piped the mixture into the jalapenos. Then used a knife the push the mix to the bottom and put more mix into the pepper.
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About This RecipeAppetizers Coconut Free Dairy Free Shellfish Free
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