24 Servings 15 min Cook
12 Pepper Jalapeno Peppers
8 Oz Cream Cheese
1 Cup, shredded Cheddar Cheese
1 Clove Garlic
1/2 Tsp Paprika
12 Strip Bacon
Preheat oven to 400 degrees F.
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.
Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane.
Set aside.
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.
Spoon filling equally among all 24 jalapeño halves.
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.
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.
