Easy Homemade Jalapeño Poppers
  • About 20 jalapeño peppers
  • 1 8-ounce package cream cheese, softened to room temperature
  • Fresh, shredded parmesan cheese (if you don’t have any, don’t worry about it!)
  • A handful or so of chopped chives or green onions (again, if you don’t have this, don’t worry about it)
  • About 20 strips uncooked bacon, cut in half
  • Vegetarian version: bread crumbs, plain or mixed with a bit of parmesan cheese plus a dash of salt and pepper
  1. Preheat oven to 375 – 400 degrees F.
  2. Cut jalapeño peppers in half the long way. Clean out the seeds and membrane (if you have latex gloves, this is the time to wear them!).
  3. If you are adding parmesan cheese and chives/green onions, mix them with the softened cream cheese. Fill each cut jalapeño pepper with cream cheese, filling them to the top but not overfilling too much so that the cheese doesn’t melt all over the pan. Wrap each stuffed pepper with a piece of uncooked bacon. Place on a large cookie sheet. You don’t need to space them apart too much, so go ahead and pack them in.
  4. If you want to make the vegetarian version, stuff the pepper with the cheese then roll the stuffed pepper in the breadcrumbs, sprinkling a bit of extra breadcrumbs on top and pressing into the cheese gently.
  5. Bake until bacon is cooked. The longer you cook the poppers, the less hot the peppers will be, so if you want them less spicy, cook on the lower end of the temperature range for a longer time. Total cook time will probably be about 20 – 30 minutes.
  6. This recipe is easy going and can be modified to your tastes – feel free to experiment!
Recipe by This Week for Dinner at https://thisweekfordinner.com/easy-homemade-jalapeno-poppers/