Ingredients:

  • 12 large jalapeño peppers (approx. 1 lb / 450g), halved lengthwise
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup green onions, finely minced
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp salt
  • 6 slices thick-cut bacon, cut in half crosswise

Instructions:

  1. Put on rubber gloves. Slice the jalapeños in half lengthwise and use a small spoon to scrape out the seeds and white membranes.
  2. Pat the inside of the peppers dry with a paper towel to ensure the filling adheres.
  3. In a medium bowl, combine the softened cream cheese, shredded cheddar, minced green onions, garlic powder, smoked paprika, and salt.
  4. Stir the filling until smooth and velvety, ensuring no large lumps of cream cheese remain.
  5. Spoon approximately 1 tablespoon of the cheese mixture into each pepper half, leaving a small amount of room at the top to prevent overflow.
  6. Wrap a half-slice of bacon tightly around the center of each stuffed pepper, overlapping the edges to secure the filling.
  7. Place peppers on a parchment-lined baking sheet or wire rack and bake at 400°F (200°C) for 20 minutes or until bacon is crisp.