Whoever though to stuff a pepper with a bunch of cheese and call it a day deserves an award. Then going and wrapping it with bacon? Give that human a CROWN! These are an all time favorite of mine. Growing up, my mom would always have jalapeno poppers on deck and it just became a staple in our household. Not to mention they are so easy to put together and they are perfect for any party!
Now let's talk about the pepper. I swear....Giant lead me wrong for the first time in history. I was looking for jalapenos and they had pointed me to this pepper. I had questioned the girl working and she swore up and down they were jalapenos. Being myself, knowing these were serranos and not jalapenos and the girl staring at me, I picked a bunch and off I went. I just would have felt bad if I left empty handed and I also was on a mission to make stuffed peppers so these will do.
Now if you were to use jalapenos you would cut right in half and deseed but if you are using serrano's you will have to cut them differently. I cut off about 1/4 of the pepper so the body was big enough to hold all the cheese filling. I made sure all the seeds were out because this pepper is just a bit hotter than a jalapeno, not by much but just a tad spicer. If you are a dragon slayer, you go ahead and keep some seeds in, honey! Also if possible...wear gloves! If you don't have gloves, be careful not to touch your face or eyes after deseeding...it gets HOT.
I filled the peppers with as much filling as possible, after all..the cheesy stuffing is why we are all here...aren't we?
And now it's time to wrap those babies. You could omit the bacon, but why? And a tip...when wrapping the peppers make sure it is loosely wrapped. The bacon shrinks when cooking so if you are wrapping your peppers tight it will squeeze out the cheesy filling.
I bake these on a wire rack so that the peppers aerate and they are not sitting in the bacon grease, getting soggy. It also helps the bacon crisp all the way around.
And for the final touches....some zesty ranch drizzled over top and some fresh chives.
It really adds the over-the-top flavor. I love adding chives to just about everything. Not only does it add some nice pop of color but a super subtle jolt of FRESH, which is just what these spicy babes need.
aaaaaaand drum roll pleeease?
DUN ... DUN!
Cheesy Bacon Poppers
yield: 6 servings (12 poppers)
prep time: 10 minutes
cook time: 25-30 minutes
12 long peppers (I used Serrano, Jalapenos would be perfect!)
4 oz Philadelphia Cream Cheese (room temp)
1/3 c shredded sharp cheddar cheese
1/2 c shredded whole milk mozzarella cheese
1 tsp garlic powder
1 tsp onion powder
pinch of salt
pinch of fresh ground pepper
6 slices bacon (I used Smithfield)
Fresh minced chives
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper and place a wired rack on top, set aside.
Take your peppers, cut and deseed -set aside.
In a bowl mix together the cream cheese, cheddar cheese, mozzarella cheese, garlic powder, onion powder, salt and pepper - until well combined.
Spoon the mixture into each pepper, the mixture should be enough equally, for 12 pepper halves.
Cut your 6 pieces of bacon in half and wrap each pepper half loosely. Do not wrap too tightly or the filling will ooze out of the pepper when baking.
Bake until bacon is completely cooked and crisp - about 25-30 minutes but check on them so it does not burn.
When done, drizzle with ranch and sprinkle over fresh chives
1 Serving (2 peppers halves)
164 Calories | 14.2g Fat | 2.2g Carbs | 7.1 g Protein | 1.1g Fiber
1.1 net carbs
If Peter Piper picked a peck of pickled peppers....