Ingredients:

  • 10 large jalapenos
  • 1 tsp olive oil
  • 8 oz cream cheese, softened
  • 1 cup smoked cheddar or smoked gouda, finely shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cracked black pepper
  • 10 slices thin-cut bacon, halved crosswise
  • 2 tbsp honey

Instructions:

  1. Preheat oven. Set your oven to 400°F (approx 200°C).
  2. Prep peppers. Slice the 10 large jalapenos in half lengthwise and scrape out all seeds. Note: Keep the stems on for a built in handle.
  3. Oil the skins. Lightly rub the outside of the peppers with 1 tsp olive oil until they look glossy.
  4. Mix filling. In a bowl, combine 8 oz cream cheese, 1 cup smoked cheddar, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
  5. Stuff peppers. Fill each pepper half with the cheese mixture until level with the edges.
  6. Wrap bacon. Take one half slice of bacon and wrap it snugly around the middle of each pepper.
  7. Secure bacon. Ensure the bacon ends are tucked underneath the pepper so they don't unravel as they shrink.
  8. Initial bake. Place on the rack and bake for 40 minutes until the bacon looks browned and the peppers look blistered.
  9. Honey glaze. Remove from oven, drizzle the 2 tbsp honey over the top, and return for 5 minutes until the honey is bubbling and sticky.
  10. Resting period. Let them sit for at least 5 minutes before serving until the cheese sets slightly.