Ingredients
12fresh jalapeño peppers,or mini sweet peppers for less spicy
8ozcream cheese,softened to room temperature
1cupcheddar cheese,or pepper jack cheese, shredded
1garlic clove,chopped
½tspsmoked paprika
12bacon,slices cut in half
24toothpicks
Preparation
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 (or rubber spatula), beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. Add 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.
Bake for about 25 to 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.
