Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. Carefully wash the jalapeno peppers. Using a sharp knife, slice each jalapeno in half lengthwise. Use a small spoon or melon baller to scoop out the seeds and membranes. For less heat, ensure you remove as much of the white membrane as possible.8-10 fresh jalapeno peppers
- In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, chopped cooked bacon (if using), chopped green onions, and garlic powder. Mix thoroughly until all ingredients are well incorporated and you have a smooth, creamy mixture.8 ounces cream cheese, 1/2 cup shredded cheddar cheese, 1/4 cup finely chopped cooked bacon, 1/4 cup finely chopped green onions, 1/4 teaspoon garlic powder
- Taste the cream cheese mixture and season with salt and black pepper to your preference. Remember that bacon can be salty, so adjust accordingly.salt, black pepper
- Using a small spoon or a piping bag, generously fill each jalapeno half with the cream cheese mixture. Don't be shy; pile it high!
- Place the stuffed jalapeno halves onto the prepared baking sheet, ensuring they are not overcrowded.
- Bake for 20-25 minutes, or until the jalapeno peppers are tender and slightly softened, and the cream cheese filling is hot, bubbly, and lightly golden brown on top.8-10 fresh jalapeno peppers
- If desired, immediately after removing from the oven, you can add optional toppings like a drizzle of sriracha for extra heat and tang, a sprinkle of extra cheddar cheese, or a dollop of cooling sour cream.sriracha, extra cheddar cheese, sour cream
- Allow the Easy Baked Jalapeno Peppers to cool slightly for a few minutes before serving. They are best enjoyed warm.
Notes
Leftover stuffed jalapeno peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 8-10 minutes.