Larry’s stuffed jalapeños 

Prep time: 25 mins

Oven temp: 400°

Cook time: 20 mins

Needed: 12 large jalapeño peppers

Additional ingredients below

(Rubber / nitrile cooking gloves)

Using your gloves, Rinse your 12 large jalapeño peppers, cut in half, (be sure to make a little ‘boat’ out of each by leaving stem flesh intact!) remove all seeds! 

DON’T TOUCH YOUR FACE, EYES, OR NAUGHTY BITS AFTER HANDLING THE PEPPERS!!

Set aside open side up on the cookie sheet or pan you plan to bake them in.

Preheat oven to 400°f

Filling:

4oz softened cream cheese

Two cups shredded sharp cheddar

1/2 cup of Texas Pete

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 cup of real bacon bits

1 TBSP dried chopped scallions (unless you want to chop them it fresh?)

Combine all ingredients into a large mixing bowl. Use hand mixer to make them into a paste, should be firm and not too runny (the shredded cheese will stiffen the cream cheese as you mix.)

Place the filling into a large zip-loc bag and cut a 1/2 hole into the bottom corner while twisting the top to keep the filling from coming out (like you are decorating a cake with frosting.) Use the bag to fill the open halves of the peppers from front to back, I pretended to fill them as if they still had a top, the filling will melt down a little when baked.

You may need to add a little to some of the first ones you did if they are uneven or you have filling left over.

Bake for 20 minutes or until the tops turn slightly brown.

Allow to cool for 10 minutes and serve with sour cream and your favorite cold beverage!

OPTIONAL: If I had been thinking clearly I would have totally put these in the smoker at 300° for 45mins or so. I am an idiot for not thinking about that before baking them!!

Enjoy!