These peppers are a quick and easy little dish. They were a perfect appetizer for Super Bowl Sunday but would be great at any party or get-together. If you want to change it up a bit, feel free to add shredded cheddar cheese to the filling for an extra jolt of cheesiness. You could also add garlic and/or onion powder to make the cream cheese more savory.
What You Need:
1 lb. of bacon, slices cut in half
12 jalapeno peppers
1 package of cream cheese
What To Do:
1. Preheat your oven to 400 degrees then wash and dry the peppers. Slice them in half and scoop out the seeds and white membranes. The seeds and membranes hold the spicy goodness so if you're not into spicy food, be sure to scrape them thoroughly.
2. Fill the peppers with cream cheese and wrap a half-slice of bacon around each one. I used a toothpick to hold them together while baking.
3. Line a cookie sheet with parchment paper (or foil) and place a wire rack on top. This helps the bacon fat drain as it cooks. If you don't have wire racks, you can place the peppers directly onto the parchment paper. The bacon will just be extra greasy (and maybe not as crisp).
4. Bake for about 20-30 minutes until the bacon reaches your desired crispness. I like mine extra-crispy so I left it in the full 30 minutes. Let cool for a few minutes then enjoy!