Recipe by Darnell Moonda Fugate Submitted by Cheese Stuffed Beef Poppers:
Recipe by Darnell Moonda Fugate Submitted by Cheese Stuffed Beef Poppers:
NOTE: * If you do not like much spice then cut down on the jalapeno peppers you use. * For a complete different, and delicious taste, marinade each wrapped ball in Italian dressing for 2 to 24 hours in a covered plastic container. * If you want to grill these poppers use medium heat and cook until bacon is done.




1 lb. ground beef (can also use ½ sausage) 6 jalapeno peppers, minced or shredded (seeds removed) 1 large carrot, shredded 1 onion, chopped or shredded 1 egg, beaten 1¼ teaspoons salt ¼ teaspoon each of pepper, dry mustard, sage, celery salt and garlic salt 1 Tablespoon Worcestershire sauce 8 oz. cream cheese, cut into 8 pieces, for stuffing ½ cup bread crumbs (or cornmeal) ½ package of bacon, for wrapping

Nutritional information

Not sure


Heat oven to 350 degrees F. In a large bowl mix thoroughly all the ingredients - except the cream cheese, bread crumbs and bacon. On a cutting board layout the strips of bacon in a line. Separate meat and flatten into 8 patties. Lay 1 oz. of cream cheese in the center of each pattie. Completely cover the cheese with the beef mixture, making a round ball out of each of the patties. Roll each ball in the bread crumbs. Wrap a slice of bacon around each ball and stick with toothpicks to hold the bacon together. Bake for 30 to 40 minutes until bacon is cooked and crispy. Serve with baked beans and potato logs.