Ingredients:

  • 12 large jalapenos (approx. 1 lb / 450g), halved lengthwise
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened
  • 4 oz sharp cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 12 slices beef bacon, cut in half

Instructions:

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
  2. Put on disposable gloves. Slice the jalapenos in half lengthwise.
  3. Use a small spoon to scrape out the seeds and white membranes from each pepper half.
  4. Pat the inside of each pepper half with a paper towel to remove excess moisture.
  5. Lightly brush the exterior of the peppers with 1 tbsp olive oil.
  6. In a medium bowl, combine 8 oz softened cream cheese and 4 oz shredded cheddar cheese.
  7. Stir in 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper; stir vigorously until the mixture is homogeneous and velvety.
  8. Spoon or pipe the cheese mixture evenly into each of the 24 pepper halves, filling them level with the rim.
  9. Wrap a half-slice of beef bacon tightly around each stuffed pepper, overlapping the ends slightly to secure the filling.
  10. Arrange the poppers on the lined baking sheet and bake at 375°F (190°C) for 20 minutes, or until the beef bacon is mahogany-colored and pepper skins are slightly blistered.