Smoked Cheddar, Bacon, Jalapeno Poppers

Covid has taken a lot from us this year, but by god, we are America and 2020 can’t take our football away! These smoked cheddar jalapeño poppers are the ticket to a solid win! (Too much? I can’t resist a bad pun.)

A few tips before I reveal the recipe: I like making a mix of jalapeños and small bell peppers so you have a way to break the heat when it all becomes too much. I recommend when filling the peppers, make sure to start with the bell peppers, so you don’t add the jalapeño oils to the cream cheese mix. Last pro tip, keep the extra cream cheese mixture - it is amazing on toast or bagels the next week! Think of it as a reward for making such awesome poppers for those you love. Ok, now for the poppers recipe:

12 Large Jalapenos/ mini bell peppers
4 Ounces Cream cheese at room temp
2 Cups Smoked Cheddar Cheese shredded 
Small handful chopped parsley
1 Package of bacon cooked
1/2 TSP Paprika
1 TSP Chili Powder
1 TSP Garlic Powder

Preheat oven to 425 degrees

Cut the peppers lengthwise and scoop out sends
Mash chesses until well combined then add bacon and spices, salt and pepper to taste. Add mixture to peppers and roast for 15-18min until the peppers are soft and the cheese is melted and bubbling on edges. Enjoy hot or at room temp.
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