I have not been cooking much, but latched onto this comfort food like a mama bear. So satisfying. So simple. Can't believe I never made them before.
The recipe says 2 carbs each, but I count one carb each for the pepper.
https://www.dinneratthezoo.com/bacon...apeno-poppers/ is where I started then went even simpler.
6 jalapeno peppers
8-oz cream cheese, room temp
1 cup shredded cheddar
12 slices bacon
Preheat oven to 400 degrees
1. Halve the peppers lengthwise and remove all membrane and seeds
2. Mix cream cheese and cheddar
3. Stuff pepper halves with cheese
4. Wrap each stuffed pepper with bacon and secure with toothpicks
5. Put on foil-lined baking sheet
6. Bake about 20-30 minutes until bacon looks crispy and cheese looks puffy and grilled.
I started using raw bacon but then had to watch and put on high broiler for a couple/few minutes to get it to cook to crispy. Then, I started nuking the bacon until it was half done before wrapping the pepper. The last batch (yes, I've made this a number of times!) I used Costco pre-cooked bacon. That was by far the simplest but I didn't care for the bacon texture as much, it was more chewy.
Also, often I don't want as much bacon and use 1/2 slice around.
I omit the onion power, salt and pepper because the poppers are so flavor-packed that they aren't necessary. I couldn't tell the difference.
They are good with small shrimp wrapped inside too.
They're great, but I can't clean the peppers. They gag me. My husband has to clean them.
I also add green onions.
Would these freeze well? The consistency change of cream cheese shouldn't be a big deal since they're baked but not sure.
If they'd freeze, making a big batch and thawing a few at a time to bake would be golden.
Uh, I've never had leftover poppers that I didn't eat the next day. Will have to try it though.
I am beyond lazy and buy them ready to pop in the oven from my local grocery.
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