Stuffed Jalapeños with homemade ricotta cheese and bacon

Author Becky's Mindful Kitchen


  • 1/2 gallon whole milk
  • 3 T white vinegar
  • 1 package bacon, cooked, chopped
  • 1 T smoked paprika
  • 1 T garlic powder
  • salt to taste
  • 1 T Harvest smoked chaabani olive oil
  • ~8 jalapeños, halved and seeded, the amount of peppers may vary
  • maple syrup to drizzle on top or Harvest maple balsamic reduction


  • Preheat oven to 400.  
    Heat milk until just about simmering.  Stir in vinegar until curds separate from the whey and turn off heat. Let sit for 5 minutes and then drain in a fine mesh colander.  Transfer to a bowl and mix in paprika, garlic, olive oil and salt to taste.  Mix in chopped, cooked bacon. Fill the halved peppers with cheese mixture, drizzle with syrup and bake until cheese melts and peppers are tender, only about 10-15 minutes. 
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