Ingredients
12 jalapeno peppers approximately 3 inches long
8 ounces cream cheese softened
1/2 cup finely shredded cheddar
1/2 cup finely shredded Monterey Jack
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
12 slices bacon cut in half
Instructions
Preheat oven to 400 degrees. Cover baking sheet with parchment paper or aluminum foil.
Cut the jalapenos in half lengthwise. Using a spoon or melon baller remove the veins and seeds. Place on baking sheet cut side up.
Using a mixer blend the cream cheese, cheddar, Monterrey Jack, onion powder, garlic powder, salt and pepper until smooth and creamy. Spoon into the pepper going a little more than level with the sides. Wrap each stuffed pepper with bacon. Wrapping so the bacon seam is on the bottom and place on baking sheet.
Bake for 15 to 20 minutes or until bacon is browned. Serve warm or at room temperature.