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Try SavoraBacon Wrapped Cheesy Stuffed Jalapeños
Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon.
Recipe adapted from: sallysbakingaddiction.com

Ingredients
- fresh jalapeño peppers12
- full-fat brick cream cheese, softened to room temperature8 ounces
- shredded cheddar cheese1 cup
- garlic, minced1 clove
- smoked paprika1/2 teaspoon
- slices bacon, cut in half widthwise12
- toothpicks24
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Learn MoreMethod
Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat, then place a cooling rack on top. Set aside.
Prepare the peppers: Slice the jalapeños in half lengthwise and remove the seeds and center membranes. Arrange them cut-side up and set aside.
Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, shredded cheddar, garlic, and smoked paprika until smooth and combined. Taste and add a pinch of salt if desired.
Assemble: Spoon the cheese mixture evenly into the 24 jalapeño halves. Wrap each stuffed jalapeño with a half slice of bacon and secure with a toothpick through the center. Arrange on the prepared rack.
Bake for 25–28 minutes, or until the bacon is browned and crisp to your liking. For extra crispiness, switch the oven to broil for the final minute and keep a very close eye on them.
Serve warm. Store leftovers tightly covered in the refrigerator for up to 4 days.
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