CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2004-04-05
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 12 fresh whole jalapeno peppers
- 6 oz cream cheese
- 5 sundried tomatoes
- 12 slices bacon
- 1/4 tsp oregano
- tooth picks
Instructions
Cut peppers lengthwise begining from stem area to base. At start of cut (stem area) cut across forming a "T". Carefully open up pepper, remove seeds & rinse. Chop sundried tomato, add oregano and cream together w/ cream cheese. Stuff each pepper w/ cheese mixture. Roll each stuffed pepper in bacon starting from the bottom, covering entire pepper. Secure with tooth picks. Cook over an open fire (gas grills work too) until bacon is crisp!
Looking for newer outdoor cooking ideas?
Browse the current CampRecipes collection for modern camping recipes, backpacking meals, Dutch oven recipes, foil packet meals, and campfire cooking ideas.