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Bacon Jalapeno Poppers

Bacon Jalapeno Poppers

Bacon Jalapeno Poppers

I love recipes that are easy, and so simple that after a few times of making it you know it by heart. This recipe is just that! Only a few ingredients, very little steps to remember, and it makes a lot so you have plenty to enjoy.

This is a great recipe for buffets or as a treat when having guests.

simple recipe like these bacon wrapped jalapeno poppers are perfect for a special ocassion! Here is how you can make this tasty recipe:

*I use affiliate links in this post. If you buy anything from my links I will earn a small commission*

You only need a handful of ingredients. Just jalapeno peppers, cream cheese, cheese, a little bit of garlic, and a pinch of paprika.

Start by preparing the peppers. Cut them in half longways, making sure to cut the stem in half too (so the filling doesn’t spill out) don’t cut the tops off. Take a spoon and remove the seeds and pith of the pepper.

You REALLY need to wear gloves for this step. The first time I made these was at school and our teacher told us to be careful, but I ignored the warning figuring it would be no big deal.

I soon learned. It felt like I had nerve damage in the tips of my fingers for over a week. It was so painful and nothing I tried helped it. So please, don’t make the same mistake as me. Wear gloves whenever touching the peppers.

This is a really good recipe for if you have a cold and are having trouble breathing well.

Next, mix together the cream cheese, shredded cheese, minced garlic (you could also substitute with garlic powder), and paprika.

Fill your pepper with the filling making sure to level it off so the excess doesn’t ooze out onto your pan. Cut your bacon slices in half, and wrap around your stuffed peppers poking a toothpick through it to keep the bacon in place while it cooks.

Continue all the steps for each jalapeno half, and bake at 400 for 25-30 minutes. Whenever the bacon is done to your liking, you know it’s done!

Bacon Wrapped Jalapeno Poppers

Ingredients:

12 large jalapeno peppers

8 oz. cream cheese, softened

1 cup shredded cheese

½ teaspoon minced garlic

A pinch of paprika

12 slices bacon, cut in half

24 toothpicks

Directions:

Start by preparing the peppers. Cut them in half longways, making sure to cut the stem in half too (so the filling doesn’t spill out) don’t cut the tops off. Take a spoon and remove the seeds and pith of the pepper.

Next, mix together the cream cheese, shredded cheese, minced garlic (you could also substitute with garlic powder), and paprika.

Fill your pepper with the filling making sure to level it off so the excess doesn’t ooze out onto your pan. Cut your bacon slices in half, and wrap around your stuffed peppers poking a toothpick through it to keep the bacon in place while it cooks.

Bake at 400 for 25-30 minutes. When the bacon is crispy it’s done.

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PLEASE PIN THESE JALAPENO POPP20

JALAPENO POPPERS

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