Jalapeno Poppers

Ingredients  

• 10 jalapeño peppers
• 8 oz cream cheese 1 package, softened
• ¼ cup sun-dried tomatoes drained and finely chopped
• 1 tbsp fresh basil chopped
• 4 cloves garlic minced
• ¼ tsp salt or to taste
• ¼ tsp black pepper or to taste
• 10 slices bacon
• Toothpicks to secure the bacon

Method 

Preheat and Prep

1. Preheat your oven to 425°F (220°C).
2. Line a baking sheet with parchment paper to make cleanup easy.

Prepare the Jalapeños

1. Slice off the stems of the jalapeños.
2. Using a small spoon or paring knife, carefully remove the seeds and membranes. Be gentle to avoid tearing the peppers.

Tip: Use gloves when handling jalapeños to avoid skin irritation.

Make the Filling

In a medium bowl, combine:

1. Softened cream cheese
2. Finely chopped sun-dried tomatoes
3. Chopped basil
4. Minced garlic
5. Salt and pepper
6. Mix until smooth and well-blended.

Stuff the Peppers

1. Transfer the filling to a piping bag or zip-top bag with the corner cut off.
2. Pipe the filling into each jalapeño, just to the top. Don’t overfill, as the mixture may expand slightly while baking.

Wrap with Bacon

1. Wrap each stuffed pepper with one slice of bacon.
2. Secure the ends with a toothpick to keep everything in place during baking.

Bake and Broil

1. Place the bacon-wrapped jalapeños on the prepared baking sheet.
2. Bake for 20 minutes.
3. Switch the oven to broil and cook for an additional 2–3 minutes, until the bacon is crisp and browned.

Serve

1. Remove from the oven and let cool slightly before serving.
2. Enjoy warm as an appetizer, snack, or party dish!