Ingredients:

  • 1 lb large jalapeño peppers
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened
  • 4 oz sharp cheddar cheese, shredded
  • 2 cloves garlic, minced
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 8 oz smoked turkey slices

Instructions:

  1. Preheat the oven to 400°F (200°C). Slice 1 lb of jalapeño peppers in half lengthwise and use a small spoon to scrape out the seeds and white membrane entirely.
  2. Brush the insides of the pepper halves lightly with 1 tbsp olive oil.
  3. In a medium mixing bowl, blend 8 oz softened cream cheese, 4 oz shredded sharp cheddar, 2 minced garlic cloves, 1/4 tsp smoked paprika, and 1/4 tsp salt until smooth.
  4. Fill each pepper half about 3/4 full with the cheese mixture, avoiding overfilling.
  5. Wrap one slice of smoked turkey tightly around each stuffed pepper half, overlapping the ends slightly.
  6. Arrange the poppers on a baking sheet lined with parchment paper, ensuring at least one inch of space between each piece. Bake for 18-22 minutes until the turkey is rich brown, the peppers are tender, and the turkey reaches an internal temperature of 165°F (74°C).
  7. Remove from the oven and let the poppers rest for 5 minutes to allow the molten cheese to set before serving.