Bacon-Wrapped Cheesy Stuffed Jalapeños

Mmm...these are great.   Mia liked the bigger jalapenos.  The smaller ones seemed to be spicier.  I definitely recommend the smoked paprika because it's so much better than regular paprika anyway, and I also found it helpful to move the oven rack up one level - it helped to crisp the bacon.  I also love her suggestion to use the little bell peppers instead of jalapenos if you don't like spicy.  I'll have to try that next!

Bacon-Wrapped Cheesy Stuffed Jalapeños

yield: 24 STUFFED JALAPEÑO HALVES

total time: 45 MINUTES

If you like spicy, you will love these! Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon. Absolutely incredible!

Ingredients:

• 12 fresh jalapeño peppers¹
• 8 ounces cream cheese, softened to room temperature
• 1 cup shredded cheddar cheese²
• 1 clove garlic, chopped
• 1/2 teaspoon smoked paprika
• 12 slices bacon, cut in half
• 24 toothpicks

Directions:

1. Preheat oven to 400F degrees. Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.
2. Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste - I add just a pinch. Spoon filling equally among all 24 jalapeño halves.
4. Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.
5. Make ahead tip: jalapeño peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake. You can also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.

Recipe Notes:

1. Instead of jalapeño peppers, try using those mini sweet peppers often sold in the produce section. Those a great option if you don't like super spicy.
2. Mexican style or pepper jack shredded cheese is also tasty.

Recipe originally found here: https://sallysbakingaddiction.com/2014/09/25/bacon-wrapped-cheesy-stuffed-jalapenos/print/