Cream Cheese, bacon, jalapeno, cheddar and did I already mention BACON!? To me, this is a winning combination (also found in Amanda’s Jalapeno Popper Dip! YUM!)! There are many ways to have stuffed jalapenos; cut the tops off seed and stuff and place them in a grill rack, you can wrap them in bacon and grill them, you can bake them in the oven, so many options!
The beauty of this, you can use different types of peppers and seasonings for the stuffing! These yellow peppers above are a bit more mild that regular jalapenos and if you have an aversion to spicy, you can use mini bell peppers (never thought to use mini bell peppers, fabulous idea from Steamy Kitchen)!
Begin by making your “stuffing”. I use 1 block of cream cheese, a clove of garlic, dash of pepper, dash of seasoning salt (Lawry’s, Tony Chachere etc). Place those ingredients in a stand mixer and mix until combined. Then, cook some bacon, eat a piece then crumble the remainder and add it to the cream cheese mixture, along with a half a cup of shredded cheddar.
Next, prepare the peppers! Half and seed the peppers, be very careful not to touch your face or anything after removing the seeds – was your hands as soon as possible. Then, spoon some of the cream cheese mixture into each jalapeno half. Here comes the crazy part…dip each jalapeno (cream cheese side) into panko breadcrumbs (at this point you can freeze them, and have a stuffed jalapeno whenever you want, without all the leg work!). Bake at 350 until the breadcrumbs are browned and the cheese is bubbly (about 12-15 minutes).
Then try not to eat 12 of these… or do