Creole Stuffed Jalapenos Recipe

Cook rice

Rinse rice under cold water until water runs clear. In a small saucepan bring 2 cups broth to a simmer, stir in rice, cover and reduce heat to low. Cook 15–18 minutes until tender and liquid absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Prepare aromatics and meats

While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced andouille and cook 3–4 minutes until browned and some fat renders. Add ground pork and break up with a spoon; cook 4–5 minutes until no longer pink. Transfer meats to a bowl and leave rendered fat in skillet.

Sauté vegetables

To the same skillet over medium heat add chopped onion, celery, and green pepper. Sauté 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Combine dirty rice

Return cooked meats to skillet with vegetables. Add cooked rice, Creole seasoning, smoked paprika, chopped thyme, parsley, salt and black pepper. Stir thoroughly to combine and heat through 1–2 minutes. Taste and adjust seasoning. Remove from heat and let cool until warm but easily handled (10–15 minutes).

Prepare jalapeños

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top (optional to allow even crisping). Wearing gloves if preferred, cut each jalapeño in half lengthwise and remove seeds and membranes with a small spoon to reduce heat; for milder bites remove more membrane and seeds. Pat dry.

Fill peppers

Cut provolone slices into small pieces or strips to roughly match jalapeño halves. Spoon a heaping tablespoon of the dirty rice into each jalapeño half, pressing gently so the filling is compact but not overstuffed. Top the rice with a piece of provolone so cheese sits against the filling.

Wrap with bacon

Trim bacon strips in half if necessary to fit around the pepper halves. Wrap one bacon half lengthwise around each stuffed jalapeño half, overlapping slightly so bacon covers the filling. Secure with a toothpick inserted through the bacon into the pepper.

Bake

Arrange stuffed, bacon-wrapped jalapeños on the prepared rack or directly on the baking sheet seam side down. Bake at 400°F (200°C) for 18–22 minutes, or until bacon is crisp to your preference and cheese is melted. For extra crispness, finish under the broiler 1–2 minutes watching closely to avoid burning.

Rest

Remove from oven and let rest 3–5 minutes to set the filling. Transfer to a serving platter and discard toothpicks or leave in if desired for guests to remove.

Stir ranch dressing with chopped chives and optional hot sauce in a small bowl. Taste and adjust hot sauce or chives to preference. Serve alongside warm jalapeños for dipping.