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Export 9 ingredients for grocery delivery
Step 1
Preheat the oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil
Step 2
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.
Step 3
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.
Step 4
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).
Step 5
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).
Step 6
If using precooked bacon, wrap one whole piece of bacon around each filled pepper so that the bacon ends meet underneath the peppers.
Step 7
Bake for 15-20 minutes, or until the bacon is browned and the peppers are softened.
Step 8
Serve peppers warm with sour cream and chives. These are also great at room temperature.
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