So delicious and nutritious! It’s Paleo, Primal, and Keto too.
See the full recipe video below. Substitutions also provided for vegan version.
Ingredients List
- 5 slices bacon, chopped (or check out this recipe to use carrot ribbons instead)
- 4 oz cream cheese, softened to room temperature (or use this vegan alternative)
- 1/2 cup(2-oz) shredded cheddar cheese (or use this vegan alternative)
- 1/2 tsp garlic powder
- 1/4 tsp freshly ground pepper
- 8 jalapeño peppers or 2 large red bell peppers
- 1 green onion, green part only, sliced thin
Instructions
-
Preheat oven to 400°F (or see broil and hairdryer options below).
-
In a medium skillet over medium-high heat, cook the bacon, stirring often, until brown and crispy (about 5 minutes). Set aside to cool enough to cut up in pieces.
-
In a medium bowl, add the cream cheese and cheddar cheese.
-
Heat the cheese mixture in a microwave for 15 seconds on high (to soften it up a bit).
- Finely chop the onion and cooled bacon.
-
Combine cheese mixture, garlic powder, bacon pieces, onion pieces, and pepper.
-
Starting at the bottom of each jalapeño, carefully slice each pepper in half lengthwise, cutting through the stem. Use the tip of a small spoon to remove and discard the seeds and membranes from each pepper.
-
Fill each jalapeño halfway with the combined cheese mixture, about 2 teaspoons depending on pepper size. Lay the stuffed peppers cut side up on a baking sheet.
-
Bake until the cheese is melted and bubbly, about 15 minutes. Broil option: If you would like a slightly browned cheese, use the broil setting instead of bake setting and check after 5 minutes. Air fryer option: Bake at 370 for 4 minutes)
-
Let cool to serving temperature and enjoy!