Ingredients:

  • 6 large jalapeños, halved lengthwise
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 2 tbsp green onions, finely minced
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp salt
  • 6 slices thin-cut bacon, halved lengthwise

Instructions:

  1. Slice the jalapeños lengthwise and use a small spoon to scrape out the seeds and white membranes.
  2. Brush the interior and exterior of the peppers with olive oil.
  3. In a small bowl, combine the softened cream cheese, shredded cheddar, minced green onions, garlic powder, and smoked paprika.
  4. Stir the filling with a rubber spatula until the mixture is uniform and free of lumps.
  5. Spoon the mixture generously into each jalapeño half and smooth the top with your finger.
  6. Wrap one half-slice of bacon tightly around each stuffed pepper.
  7. Place poppers on a parchment-lined baking sheet and bake at 425°F (218°C) for 15–20 minutes until the cheese is bubbling and golden brown.