Ingredients:

  • 10 large jalapeño peppers (approx 1 lb / 450g), halved lengthwise
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened
  • 4 oz sharp cheddar cheese, shredded
  • 2 cloves garlic, minced
  • 1/4 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 10 strips thin-cut bacon, sliced in half lengthwise

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Wearing gloves, slice jalapeños in half lengthwise and remove seeds and white membranes with a small spoon.
  3. Toss the halved peppers in a bowl with 1 tbsp of olive oil. Note: Serious Eats' testing suggests this prevents the skin from shriveling.
  4. In a medium bowl, fold together 8 oz softened cream cheese, 4 oz shredded cheddar, 2 cloves minced garlic, 1/4 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
  5. Fill each pepper cavity with the cheese mixture, mounding it slightly above the rim.
  6. Wrap each stuffed pepper in a half strip of bacon and secure with a toothpick.
  7. Place your Roasted Jalapeño Poppers on the prepared baking sheet.
  8. Roast for 18–22 minutes until the bacon is mahogany colored and the cheese is bubbling and golden brown.