I am not a big fun of spicy food, but you can never go wrong with cheese and bacon! The trick to make it less spicy is to carefully remove all the seeds and membranes. Wear gloves when you clean the peppers!
10 jalapeno peppers
2-3 bacon strips
2 minced garlic cloves (1/2 teaspoon garlic powder)
1/3 cup shredded Monterey Jack cheese (can be mixed with any cheese that melts well)
4 oz cream cheese
1/4 cup chopped scallions
More cheese to sprinkle on the top and or more bacon to wrap peppers with it.
Preheat the oven to 390 F. Line backing sheet with aluminum foil. You can sprinkle it with oil, but that's optional.
Roast bacon until ready and cut or crush it into small bits. Mix it with garlic, cheese, scallions and then add cream cheese. Mix everything well and stuff the peppers with this mixture.
Sprinkle with extra cheese on the top or wrap the peppers with precooked bacon strips.
Place the peppers on the backing sheet and bake in the oven for 15 minutes or 25 minutes if you wrap peppers with bacon strips. Enjoy!
10 jalapeno peppers
2-3 bacon strips
2 minced garlic cloves (1/2 teaspoon garlic powder)
1/3 cup shredded Monterey Jack cheese (can be mixed with any cheese that melts well)
4 oz cream cheese
1/4 cup chopped scallions
More cheese to sprinkle on the top and or more bacon to wrap peppers with it.
Preheat the oven to 390 F. Line backing sheet with aluminum foil. You can sprinkle it with oil, but that's optional.
Roast bacon until ready and cut or crush it into small bits. Mix it with garlic, cheese, scallions and then add cream cheese. Mix everything well and stuff the peppers with this mixture.
Sprinkle with extra cheese on the top or wrap the peppers with precooked bacon strips.
Place the peppers on the backing sheet and bake in the oven for 15 minutes or 25 minutes if you wrap peppers with bacon strips. Enjoy!
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