SERVES:

makes 16 poppers

INGREDIENTS:

8 large jalapeno peppers
approx. 6 ounces cream cheese
approx. 1/3 - 1/2 cup grated cheddar cheese
smoked paprika for sprinkling over cream cheese (or regular paprika)

8 regular slices bacon, cut in half crosswise (not "thick cut")

PROCEDURE:

Preheat the oven to 400 degrees.

Cut each one in half lengthwise, and then cut the seeds out. (see hints below)

Fill each one with cream cheese.....and sprinkle the smoked paprika over the top of the cream cheese.

Sprinkle some grated cheddar cheese over the top of each one and then gently but firmly wrap each pepper with 1/2 slice of bacon.

Once they're all stuffed and wrapped, place them into a 9 x 13-inch baking dish and place that onto the center rack of the preheated 400 degree oven.

They'll take somewhere around 30 - 35 minutes to bake and you'll want to let them cool down a bit before serving.

You might want to drain them on paper towels while they're still warm before serving.

HINTS:

Wear gloves if you have them when handling the jalapeno peppers.

Leave the paprika out completely if you like.

Some jalapeno peppers aren't as hot as others so, if you want to make sure they're hot, you can leave a little of the inner membrane and a few seeds inside before stuffing.