Ingredients:

  • 12 large Jalapeños
  • 8 oz Neufchâtel cheese, slightly softened
  • 1 cup sharp white cheddar cheese, freshly grated
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 12 slices center-cut bacon

Instructions:

  1. Preheat oven to 200°C (400°F). Place a stainless steel wire cooling rack inside a half-sheet baking pan to allow for 360-degree airflow.
  2. Wearing gloves, halve the jalapeños lengthwise. Use a small metal spoon to scrape out and discard all seeds and white membranes (pith).
  3. In a medium bowl, fold together the Neufchâtel, grated sharp cheddar, garlic powder, and smoked paprika until well combined.
  4. Use a spatula or spoon to press the cheese mixture into each jalapeño half, leveling it flush with the edges of the pepper.
  5. Cut each bacon slice in half widthwise. Wrap one half-slice tightly around the center of each stuffed pepper, ensuring the bacon seam is tucked underneath the pepper.
  6. Arrange the peppers on the wire rack. Bake for 15 minutes, or until the bacon reaches a mahogany-colored crispness and the peppers are bright and snappy.