Ingredients:

  • 14 medium Jalapeños
  • 12 oz thin-cut bacon
  • 1/2 tsp smoked paprika
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, finely shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper

Instructions:

  1. Don gloves and slice the jalapenos in half lengthwise. Use a small spoon to scrape out all seeds and white membranes. Rinse under cold water and pat bone-dry with paper towels.
  2. In a medium bowl, combine the 8 oz softened cream cheese, 1 cup shredded sharp cheddar, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp black pepper. Mash them together with a fork until the color is a uniform pale orange.
  3. Spoon the mixture into the jalapeno cavities, leveling it off so it is flush with the edges.
  4. Wrap each stuffed pepper with a slice of thin-cut bacon and secure with a toothpick if necessary.
  5. Place an oven-safe wire cooling rack over a rimmed baking sheet. Arrange poppers on the rack to allow 360-degree airflow.
  6. Bake at 400°F (200°C) for 20 minutes until the bacon is browned and the peppers look blistered.