Ready to "pop" in the oven
Lets start this week off with a bang… or better yet a “pop”… tee hee hee. I threw together these (Almost) Primal Poppers over the weekend. They are almost as I just could not think of a way not to include some dairy.
Wow these were delicious… I ate so many of them that I felt sick lol. (It was a volume thing.. THEY didn’t make me feel sick)
Ingredients:
- Package of ORGANIC cream cheese. Yes it makes a difference.
- 15 or so FRESH jalapeno peppers. No canned peppers here. You can do more or less. I made 12 which used about 1/2 of my 8oz. package of cream cheese.
- One package of bacon. Preferably no sugar added.
Directions:
1. De-seed you peppers. I find it easiest to cut off the stem but you can leave it on for a “handle” if you wish. Using a knife, split the pepper on one side from the bottom to the top, Gut out all of the seeds and fibrous innards. (If you want to surprise a buddy, leave a couple of the seeds in there.. beware though… your buddy may “pop” you one)
2. Stuff the pepper full of cream cheese.
3. Wrap the pepper in a slice of bacon
4. Arrange on a baking tray.
5. “Pop” in the oven at 425 degrees for 15 minutes.
6. Serve with salsa or guac or just serve plain.
7 Enjoy!
Ready to "pop" in your mouth
Feel free to “pop” into the comment boards with your stories, variations, thoughts etc.Oh, and yes… I know I rode the “pop” joke into the ground lol.
March 23rd, 2009 - 8:08 am
looks like another winner. Why does the organic cream cheese make a difference? Do you find it tastes better, or is it just healthier?
- Dave
March 23rd, 2009 - 8:10 am
David,
It tastes amazingly better. There is a very noticible difference. The health profile is also better. Organic tends to make a big difference when it comes to dairy.
March 23rd, 2009 - 9:40 am
did you warm the cream cheese up first to make it easier to stuff into the peppers?
March 23rd, 2009 - 9:40 am
Once again, you showcase something I’ve been meaning to try for weeks/months. Can’t wait — this week for sure!
(BTW, the mayo experiment had to be postponed — I made beef stock from a nice bone full of marrow instead)
March 23rd, 2009 - 9:45 am
Yum! Can’t wait to try these… pretty poppin lol.
March 23rd, 2009 - 9:51 am
Angel,
No, I actually shoved it in there cold. I did not experience too much difficulty.
Damaged Justice,
Sounds liek a worthy substitution. The WoSoG made some beef broth the other day out of some shank bones that was delicious.
RT,
Enjoy them… they are goooooooooood.
March 23rd, 2009 - 10:34 am
Haha, Erik, now that you are in quite good shape you can get away with eating ‘almost’ primal food.
Anyway, here in Bulgaria we have these stuffed peppers full of cheese and eggs (mixed). But to wrap the whole thing in bacon – that’s taking it to another level. Awesome.
March 23rd, 2009 - 11:17 am
these look awesome. i think i will be giving them a try with some killer turkey bacon i just picked up. Have you thought any other more primal fillings? purried veggies or hummus… or even guac….???
keep the recipes coming!
March 23rd, 2009 - 12:08 pm
Yavor,
Thanks man! Cheese and egg filling sounds pretty tasty. If you are going to skew from primal, dairy can still have a decent profile if you can stomach it (which some people just can’t)
jameson,
Thanks for the comment! You could use a more primal filling but then you would get “stuffed peppers”. The cream cheese (or cheese) is what makes it a “popper” in my book. Still… the guac idea? awesome… that would make some sweet stuffed jalepenos! The idea of hummus is promising but hummus is usually made from chickpeas which are a legume and I would rather eat some organic cream cheese myself. I think its better.
March 23rd, 2009 - 1:08 pm
SOG, these look great man.
Perfect timing…..
I’m going try it tonight, I bought jalapenos at the farmers on Saturday. I was just going to buy 3 or 4, but the whole basket was just $2.
Thanks!
Marc
March 23rd, 2009 - 2:53 pm
Marc,
With your culinary skills, I bet yours will blow mine away.. then again these are pretty hard to mess up. Let me know how they turn out!
March 23rd, 2009 - 2:56 pm
WOW – I love these things! The recipe I’ve used in the past calls for using half of a jalapeno. I’ve eaten waaaaay too many of these before too, lol!
March 23rd, 2009 - 3:22 pm
these look awesome. i’d be inclined to try mixing up the cheese too. maybe some blue cheese + gruyere?
bacon wrapped around anything tastes good. one of my favourite hors d’oeuvres when people come over is to take a raw shrimp [peeled + deveined], a big chunk of water chesnut [for crunch], and wrap that in a half a slice of bacon. then broil for a few minutes, flip over, broil some more until the bacon looks cooked and the shrimp has turned opaque.
you can also sub the shrimp for liver and i think it is called rumaki. that is yummy too. and either way, you can marinate them in soy sauce, ginger, wine, whatever you like and add some spice or a touch of honey.
i’ve made myself very hungry, good thing i have a prime rib in the oven
March 23rd, 2009 - 3:26 pm
SOG,
I’m going to make them just like yours.
Watch for the link love and a pic.
Marc
March 23rd, 2009 - 3:26 pm
New website proposal: SoGBaconRecipes.com When you say bacon, I will always listen. I will, however, substitute cream cheese with goat cheese and let you know how they turn out — gotta have the goat. Thanks for another good one!
March 23rd, 2009 - 4:19 pm
SoG
always and inspiration. Can wait to try those poppers. Keep those recipes coming.
Also, I’m wondering, with the cream cheese filling would you consider the Popper a sensible vice considering the dairy content. I’m still trying to keep my dairy product to a minimum and trying to fix my mind on how to treat them in my diet. However the cheese omelet in the morning would be a difficult meal to replace…
On a finishing note, I’ve got a couple of Paleo/Primal picture of meals that I made last week. http://www.crossfitcapop.com/recipes/repas-jours-apres-jours/
Feel free to ask.
If you need translation
March 23rd, 2009 - 10:39 pm
OMG, those looks amazing! I just can’t pass up anything that’s wrapped in bacon, yum.
I will definitely be making these this week.
March 24th, 2009 - 5:28 am
We love your recipes – believe it or not I had some of these a few days before your post. We decided to grill them and ‘corked’ the peppers with olives so that the cheese wouldn’t escape.
finished the meal off with some Elk burgers and grilled veggies…
I am not missing out on anything eating like this.
keep up the good work.
March 24th, 2009 - 6:32 am
I made a similar recipe last year with my huge crop of jalapenos from my 6 plants. lol.( I live in the city and plant a garden around my deck) The difference was I wasn’t organic yet so I used regular cream cheese. I added some browned pork sausage to the cream cheese also. they were awesome and you can freeze them stuffed and ready to cook. I froze them separately on a cookie sheet and put them in a freezer zip lock and could pull out however many I needed.
March 24th, 2009 - 8:38 am
Gina,
Once you “pop” you cant stop! lol
Sammylou,
You can totally do these with cheese. Chedder is the more popular around here. I like cream cheese as it tends to be less processed and has a kind of rich soury flavor to it that gives the poppers that zing.
Marc,
hope you enjoy them as much as I did!
Emergefit,
AWESOME! I didn’t even think of using goat cheese!
Katamori,
Those pics look like good eats! I would definitley consider the dairy in the poppers a sensible vice as long as you do not experience difficulty digesting dairy. Dairy tends to have a very paleo type profile. High fat and protien, fairly low carb.
Gina Diet Renegade,
Bacon makes the world turn
Sean,
Thanks for the compliment! I like the corking idea. I bet that tastes mighty good. Elk burger are SO good. Jealous of you there.
Kathy,
I bet those peppers were awesome! I am thinking about growing some of my own this year.
March 24th, 2009 - 3:49 pm
Very nice.
As fans of both poppers and bacon, I’m not sure you could go wrong with these. Totally looking forward to summer so that we can restock on our chile peppers!
March 24th, 2009 - 6:21 pm
lo,
Bacon and pepper… meaty and spicy. It is a mouthful of flavors for sure! I am going to try to grow my own peppers this summer.
March 24th, 2009 - 9:21 pm
These were wonderful. I see another batch in my future.
March 25th, 2009 - 7:55 am
Matt,
Glad to hear they turned out well! I will definitely be repeating them in the future myself!
March 25th, 2009 - 8:16 am
These are popular in BBQ circles, particularly that of the texas bent. Pretty much the same recipe except they’ll usually mix BBQ rub in with the cream cheese and, of course, cook them on the smoker. For some reason they are often called Atomic Buffalo Turds (ABTs, for short). No idea where that came from…
A tip: always make twice as many as you think people will eat. These go fast. Yum.
March 25th, 2009 - 3:48 pm
I’ll be making me some of these tomorrow! Thanks!
March 25th, 2009 - 5:04 pm
Everything is better wrapped in bacon! Another variation for grilling is to cut the pepper lengthwise and seed it and scoop out the hollow part. Put in the cream cheese, then drizzle with honey and grill them (grill baskets are a great idea for this). The sweet of the honey with the tang of the cheese and the crunch of the pepper is awesome. But bacon… well now that’s definitely a good idea! I will have to try organic cream cheese.
TrailGrrl
March 25th, 2009 - 9:20 pm
[...] “(almost) Primal Poppers” – 7 pieces bacon, 6 [...]
March 26th, 2009 - 8:36 am
Rory,
Atomic buffalo turds! I like that. I agree on the always make twice as many bit. Except that will leave more for me to gorge on lol
HerRoyalPrimalness,
I hope the turn out great… success stories requested lol.
TrailGrrl,
I have heard poppers grill great but have not yet done it myself. No honey for me though thanks
March 26th, 2009 - 12:46 pm
I made these and they were TOO delicious!
One tip: put the cream cheese in a zip-loc bag, mash it with your hands to soften it then cut one end of the bag and use it like an icing bag to squeeze the cream cheese into the peppers!
March 27th, 2009 - 7:55 pm
Ever since seeing this post I’ve been thinking about these and wanting to make them! I’ll do them this week.
I have that same plate!
March 29th, 2009 - 12:10 am
Made them tonight. WOW! So good! I ate way too many. This was all I ate today though, so I’m ok with it.
March 30th, 2009 - 8:22 am
Chris Wolf,
I am liking the baggie idea. Kind of like filling up pastries! Thanks
Roger,
Glad you liked them hombre
March 31st, 2009 - 7:56 am
Instead of peppers, try dates!
http://www.scdrecipe.com/recipes-pork/carols-baconwrapped-dates/
Caramelized goodness.
March 31st, 2009 - 8:35 am
Anna,
Those look awesome! Dates are too sugary for me (why i don’t like larabars).. but those do look good!
April 21st, 2009 - 10:03 am
We add browned turkey breakfast sausage to the cream cheese before stuffing and cook them on a smoker. It takes a while but definately worth the wait. Yep…I am from Texas!
May 19th, 2009 - 7:09 pm
Made these beauties tonight! I used cheese curds to stuff the poppers (cause I love curds), turned out great. Your recipes rock man, keep’em coming
July 29th, 2009 - 7:30 pm
Made these tonight – Incredible. Absolutely incredible. Thanks for such a a great recipe!
August 21st, 2009 - 10:33 am
[...] SoG’s Primal Poppers [...]
September 7th, 2009 - 8:01 am
[...] (Son of Grok’s Recipe) [...]
November 14th, 2009 - 5:48 pm
After many months just dreaming about them, I FINALLY tried these last night. They were delicious – great recipe SoG! We’ll be using this one as an appetizer when we entertain.
December 1st, 2009 - 10:33 am
[...] Poppers from Son of Grok – Jalepeno pepper stuffed with cream cheese and wrapped in bacon, mmm mmm good! – [...]
February 13th, 2010 - 12:09 pm
i was going through the archives last night, so when i was thinking what to make for lunch today these came to mind, i just added some slices of avocado on top.
Delish! Thanks!