4 Serves
155 Mins
Wash the jalapeño peppers thoroughly. Using a knife, slice each pepper in half lengthwise and carefully remove the seeds and white membranes with a spoon.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
4 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
74 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
113 mg / 1,250 mgPotassium
348 mg / 4,700 mgSodium
1083 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
5 g / 28 gSugar
21 g / 50 gSaturated Fat
8 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Cut the Brie cheese into small, manageable pieces and press them firmly into the hollowed-out jalapeño halves.
Wrap each stuffed pepper securely with a slice of bacon, ensuring the cheese is contained within the pepper.
Preheat your smoker to 110°C using fruit wood such as apple or cherry for a mild, sweet smoke profile.
Arrange the bacon-wrapped poppers in an aluminum foil pan and place them on the smoker rack. Smoke for 2 hours until the bacon is crispy and the peppers are tender.
Slice the fresh apples and arrange them on a serving platter. Place one smoked jalapeño popper on top of each apple slice and serve immediately.
0
g0
g13
g
