Ingredients

The following ingredients have 4 Servings
  • 12 slices Wright Brand Hickory Smoked Bacon
  • 12 fresh jalapeños
  • 3 heaping cups shredded sharp cheddar cheese
  • 1/2 cup red bell peppers (small diced)
  • 1/2 cup mayo
  • 1 tablespoon granulated sugar (optional)
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper

Instruction

  • Preheat oven to 375 degrees F. Place a wire rack over a baking pan.
  • Combine the shredded cheese, mayo, diced red bell peppers, Worcestershire sauce, sugar and black pepper. Stir to combine well. Set aside.
  • Cut jalapeños in half lengthwise. Scoop out the membranes and seeds using a spoon.
  • Fill each jalapeño half way with the pimento cheese mixture.
  • Slice the bacon slices in half lengthwise. Roll each cheese filled jalapeño pepper with a half slice of bacon.
  • Place the bacon wrapped jalapeño peppers on the wire rack. Bake for 35 minutes at 375 degrees F. Turn the oven on broil, and broil for 3 to 5 minutes until the bacon is browned and the cheese is bubbly.
  • Let cool slightly before serving.