Ingredients
12large fresh jalapeno peppers
12pimento-stuffed green olives,minced
2tbspchicken soup base,such as Better than Bouillon®
8ozwhipped cream cheese
1lbjumbo shrimp,peeled and deveined with tails on, cooked
1lbbacon,peppered
Preparation
Preheat an oven to 375 degrees F. Cut a slit in each jalapeno; remove the seeds and the stem.
Mix minced olives, chicken soup base, and cream cheese together in a small bowl. Transfer the cream cheese mixture into a piping bag, or a plastic sandwich bag with the corner snipped off.
Pipe the mixture into the jalapeno pepper halves, filling each about ⅓ full. Press the cheese into the pepper with a spoon or finger.
Insert a whole shrimp with the tail facing up into the stem-side of the filled jalapeno pepper. If the shrimp does not completely cover the cream cheese, cut a small piece from another shrimp to fill the tip of the pepper.
Fill any remaining space of the pepper by piping on more cream cheese. Wrap each stuffed pepper with a slice of bacon, securing with a toothpick through the center. Repeat until all the peppers are filled.
Bake in the preheated oven until the bacon is browned and crisp, 25 to 30 minutes.
