Cheese and Bacon Stuffed Jalapeños
Cheese and bacon provide protein, while jalapeños bring fresh heat. Baking softens the peppers and melts the filling under a browned bacon topping.
Halve the jalapeños (180 g) lengthwise and remove the seeds and membranes. For a spicier flavor, remove fewer seeds.
Mix the cream cheese (120 g) with the cheddar (60 g), dried garlic (1 g), table salt (to taste), black pepper (to taste), and cayenne pepper (to taste) for more spice if desired.
Prepare the jalapeño halves by filling them with the cheese mixture.
Wrap each pepper half with the bacon (120 g), or arrange the bacon on top.
Bake at 200°C for about 20–25 minutes, until the peppers soften, the filling bubbles, and the bacon becomes crisp.
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