Ingredients:

  • 12 large jalapeños, halved lengthwise
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened
  • 1/2 cup sharp cheddar cheese, finely shredded
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 12 slices thin-cut bacon, cut in half crosswise

Instructions:

  1. Slice the jalapeños in half lengthwise and scrape out the seeds and white membranes using a small spoon. Brush the insides lightly with olive oil.
  2. In a small bowl, mash together the softened cream cheese, shredded cheddar, minced garlic, salt, and pepper until velvety.
  3. Spoon the cheese mixture into each pepper half, filling them generously but leaving a small amount of room at the top to prevent overflow.
  4. Wrap a half-slice of bacon tightly around each stuffed pepper, overlapping slightly to secure the filling.
  5. Place poppers on a wire rack set over a baking sheet and bake at 400°F (200°C) for 20 minutes until the bacon is mahogany-colored and peppers are tender.