Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup sharp cheddar cheese, shredded
  • 2 cloves garlic, minced
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 12 large jalapeno peppers
  • 12 slices thin-cut bacon, halved crosswise

Instructions:

  1. Slice each jalapeño in half lengthwise and use a small spoon to scrape out the seeds and white membranes.
  2. In a small bowl, combine the softened cream cheese, shredded cheddar, minced garlic, paprika, salt, and pepper; stir until a uniform, velvety consistency is achieved.
  3. Spoon approximately 1 to 1.5 tablespoons of the cheese mixture into each pepper half, leaving a small amount of room at the top to prevent leakage.
  4. Wrap a half-slice of bacon tightly around the center of each stuffed pepper, overlapping the ends slightly to secure the filling.
  5. Place poppers on a baking sheet with parchment paper or a wire rack and cook for 20 minutes until the bacon is mahogany-colored and crisp.