OMG! Everyone loves these poppers. They are so good. They take some time but definitely worth the work. I get so many compliments on them, and they only have five ingredients. I like to cook and chop the bacon up and mix it in with the cheese mixture. You can wrap the bacon around the pepper but cook the bacon slightly first so it won’t take too long in the oven.

I do get the question a lot if they are hot. Most of the time NO! Sometimes you will get a hot pepper and it is out of your control but they are very mild. If you go with the cheddar jack or another spicy cheese it will become hotter , so just keep that in mind. I had some fresh peppers from my garden and those are the ones that I feel can be a little hotter than the store bought ones. They are so fresh and a good way to use up the peppers. I make these and freeze them before baking and my family loves that I always have some stuffed poppers on hand.

Ingredients:

25 normal size Jalapeños ( if you can only get large ones that’s ok, but the cheese mixture you might need more of) You’ll know as you go.

1 8oz package of cream cheese ( room temperature)

1 cup shredded Cheddar or Cheddar Jack

1 1/2 teaspoon Garlic Powder

1 pound Cooked Bacon

1. First start the oven at 400 degrees and line a baking sheet with parchment paper. Put bacon on and cook it probably 20 minutes depending on thickness.
2. I like to keep the stem on my peppers, so cut them lengthwise in half and take out the seeds and membrane. WEAR GLOVES IF YOU HAVE THEM!!!! AND DONT TOUCH YOUR FACE!!!!!!!
3. Mix the cream cheese and cheddar with the garlic powder. When bacon is done chop it up in small pieces and add to the cheese mixture.
4. Start to fill the peppers, when done put in a 400 degree oven and cook about 15-20 minutes. Watch them just to make sure the cheese does not spill out. They are done when nice and hot and bubbly looking. The peppers should still have a slight crunch other wise they are hard to hold, but are so delicious.