In a bowl, mix together your stuffing mixture of cream cheese, parmesan cheese, sour cream.
Put 1/3 cup of water at the bottom of the crockpot, and lay the stuffed jalapenos on top.
Cover and cook on HIGH for 2-3 hours, or LOW for 3-4 hours. They are done when the skin of the jalapenos start to wilt and look wrinkly. Serve hot or at room temperature.
OPTIONAL STEP- Cut off top of jalapeno, mix everything together except bacon and shrimp. Pipe in filling and cap each with a shrimp. Wrap each in bacon.
Originally Submitted
9/7/2011
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