Ingredients:

  • 6 large jalapeño peppers, halved lengthwise and seeded
  • Optional: 1 tbsp olive oil
  • 4 slices thick-cut bacon, cooked until crispy and crumbled
  • 4 ounces cream cheese, softened
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup crumbled cooked bacon
  • 1 tablespoon finely chopped green onions
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • Optional: A pinch of cayenne pepper

Instructions:

  1. Wash, halve lengthwise, and carefully remove the seeds and membranes from the jalapeños. Wear gloves! Rinse under cold water after seeding. (Optional: Lightly coat with olive oil)
  2. Cook bacon until crispy. Crumble after cooling slightly. Reserve ¼ cup for the filling, and save the rest for garnish (or snacking!).
  3. In a bowl, combine the softened cream cheese, cheddar cheese, crumbled bacon, green onions, garlic powder, and black pepper. Mix until well combined.
  4. Fill each jalapeño half generously with the cream cheese mixture.
  5. Preheat oven to 400°F (200°C). Arrange the stuffed jalapeños on a lined baking sheet. Bake for 20-25 minutes, or until the jalapeños are slightly softened and the filling is bubbly and lightly browned.
  6. Garnish with remaining crumbled bacon and extra chopped green onions. Serve warm.