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Preheat the oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil
Place the cream cheese, grated cheddar, garlic powder, onion powder, ground pepper and sea salt in a large mixing bowl. Stir together with a rubber spatula. Fold together several times to make sure all the ingredients are well dispersed. Cover and set aside.
Slice the jalapenos in half lengthwise. Put on gloves and scoop the seeds and ribs out with fingers, or use a spoon to scrape them out. Place the hollowed pepper halves on the prepared baking sheet.
Fill the pepper halves with spoonsful of the cheese mixture, heaping them a little higher than the edges of the peppers (don’t overfill or the cheese will bubble out).
If using uncooked bacon, cut the slices in half so you have 24 pieces of bacon. Wrap each filled pepper with a bacon half so that the ends of the bacon meet underneath the peppers (seam-side-down, so to speak).
If using precooked bacon, wrap one whole piece of bacon around each filled pepper so that the bacon ends meet underneath the peppers.
Bake for 15-20 minutes, or until the bacon is browned and the peppers are softened.
Serve peppers warm with sour cream and chives. These are also great at room temperature.