Ingredients:

  • 6 large jalapeño peppers
  • 1 tbsp olive oil
  • 8 oz Philadelphia cream cheese
  • 1 cup sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 6 strips smoked turkey strips, finely diced
  • 1/4 cup sharp cheddar cheese, shredded

Instructions:

  1. Put on disposable food-prep gloves to avoid skin irritation from the pepper oils.
  2. Slice each jalapeño in half lengthwise.
  3. Using a small spoon, scrape out all seeds and the white internal membranes (ribs) from each pepper half.
  4. Lightly brush the inside and outside of each pepper half with 1 tbsp olive oil.
  5. In a medium bowl, combine 8 oz softened Philadelphia cream cheese, 1 cup shredded cheddar, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper; stir until smooth and uniform.
  6. Use a piping bag or small spoon to fill each pepper with approximately 2.5 to 3 tbsp of the cheese mixture, pressing gently to the edges while leaving a small gap at the top.
  7. Press the finely diced smoked turkey strips into the top of the cheese and sprinkle with 1/4 cup shredded cheddar cheese.
  8. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  9. Arrange the peppers on the baking sheet and bake for 18–22 minutes until the peppers have softened and turned a chestnut brown color, and the cheese is bubbly and golden brown.