Can’t wait to see the footage for the last shoot we did for “In the Kitchen” with Mike Gonzalez. It airs Sat. April 10th at 10:00. We fired up the BBQ for the stuffed peppers and they were amazing. It was a fun time with friends, music, and delicious food. This is the recipe that we did for the show. Enjoy!

A Cook With US Recipe

Stuffed Jalapeño Peppers / Jalapeño Rellenado
Skewers of Jalapeno peppers stuffed with jumbo shrimp and creamy goat cheese. Grilled on the Barbie, Delicious!

• 20 large jalapeno peppers
• 20 large prawns
• 20 strips of bacon
• 1 C. cilantro, chopped
• ½ C. garlic, chopped
• 12 oz. queso cotija or feta cheese ( goat cheese )
• ½ C. onion, diced
• 1 tsp. fresh ground pepper
• 1 Tbl. oregano, crushed
• 1 Tbl. olive oil
• 10 skewers, 10 toothpicks

Prepare peppers: Make a pocket for the stuffing by slicing off a quarter of the jalapeno lengthwise, remove the seeds and veins with a small spoon, wash and set aside.

Prepare filling: Crumble goat cheese into a bowl, add garlic, cilantro, pepper, oregano, and oil. Mix thoroughly. Set aside. Clean and de vein shrimp, leave whole.

Stuffing peppers: fill prepared pocket of the jalapenos with the cheese mixture. Place a shrimp onto the cheese. Beginning near the stem wrap a bacon strip securely around each filled pepper, insert a toothpick at the end, leaving the toothpick exposed.

Skewer peppers: While holding the pepper firmly insert a thin wooden or metal skewer* lengthwise through the pepper. Use two peppers per skewer.

Cook peppers: To barbecue; place skewers on a grill at a med. low heat. Grill until bacon is crisp and the pepper is soft, turn often. Cook approx. 45 minutes or until done.
To bake; place in 375 degree oven for approx. 30 minutes or until done. Remove toothpicks before serving.

* soak wooden skewers in water before using to prevent them from scorching or burning.

Makes 10