• Cooking Time: 35
  • Servings: 5
  • Preparation Time: 29


Here in Tennessee this is call "PIG EGGS" Once again, please use gloves to handle the peppers.


  • 10 fresh green and/or red jalapeno peppers
  • 1 cup (8 ounces) shredded cheddar cheese
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon dried Italian seasoning
  • 2 pieces crisp fried bacon, crumbled
  • 1 egg
  • 2 tablespoons milk
  • 1/2 cup flour for dredging
  • 1/2 cup seasoned bread crumbs


  • Cut each pepper in half lengthwise. Remove seeds and membranes. When removing the stem, be sure to leave the tops intact as to form a bowl. Set aside.
  • Stir together cheddar cheese, cream cheese, bacon and Italian seasoning in a medium mixing bowl. Spoon some of the cheese mixture into each pepper half, slightly rounding it.
  • Beat together the egg and the milk in a small bowl. Dip each pepper into the flour, then roll in the bread crumbs. Shake off crumbs, them repeat process once more. Place pepper halves, filled side up on a large baking sheet covered with foil. Bake at 350 degrees for 35 to 30 minutes or until tender and heated through.

Categories: Appetizer  Finger Food 
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