Ingredients
8 oz cream cheese (room temperature)
1/4 cup shredded parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded cheddar
1 tsp garlic powder
1 cup diced green onion (about 1 bunch)
2 lb bacon
2 dozen jalapenos
Cut the stem off all of the jalapenos, slice lengthwise, deseed and set aside. Mix cream cheese, parmesan cheese, mozzarella cheese, chives, and garlic in a mixing bowl. Stuff each jalapeno half with the cream cheese filling. Cut bacon strips in half, use 1/2 strip to wrap around each stuffed jalapeno. You can use toothpicks to secure if needed. Line a baking sheet with foil and spray with non-stick oil or cooking spray. Place stuffed peppers on the baking sheet and cook at 375 for 20 minutes (enough to cook the bacon though).
TIP:
The heat from peppers come from the seeds. Jalapenos have a reputation for being hot, but when deseeded have a fairly moderate spice to them. If these are still too hot for your liking, you can follow the same recipe with mini bell peppers.
