INGREDIENTS:
- 12 jalapeño peppers, approximately 3-4 inches long
- 8 oz cream cheese room temperature
- 1/2 cup mozzarella cheese
- 1/2 cup Monterey jack or pepper jack cheese
- 1/2 teaspoon smoked or regular paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- salt, to taste (I add just a pinch)
- 12 slices bacon, cut in half (do not use thick cut, as it will not crisp up as well)
- 24 toothpicks
INSTRUCTIONS :
Preheat oven to 400 degrees F. Line a large baking pan with foil and place a baking/cooling rack on top. This will keep the peppers from getting soggy and the foil underneath will catch any juices or cheese.
Cut peppers in half and remove seeds and membranes very carefully. Use a spoon to scoop out the seeds and ribs. I recommend wearing gloves. Depending on how hot the peppers are, the seeds might burn your fingers.
In a medium-sized bowl, beat (or stir) cream cheese until smooth. Add all of the other cheeses and spices and mix until smooth and all ingredients are evenly distributed.
Spoon cream cheese mixture into each pepper and level off the top. Wrap with a half of a piece of bacon. Secure with a toothpick, if needed and place on prepared rack.
Bake peppers for 25-30 minutes or until slightly browned on top and bacon is crispy. If needed, turn oven to broil for a minute or two, watching very carefully, to crisp things up a bit. Serve immediately.
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