Baked & Stuffed Jalapeño Peppers

A great finger food for game day!
This recipe is: Corn-Free, Egg-Free, Gluten-Free, Nut-Free, Rice-Free, Soy-Free

Yields: 8 servings

Total Time: 25 mins

Prep Time: 15 mins

Ingredients

12 Jalapenos, slice in ½ length-wise (to create boat shape), remove seeds and pith
¼ cup bacon, diced
¼ cup onion, small dice
1/3 cup cream cheese, softened
½ cup jack cheese, shredded
2 tablespoons cilantro, minced
1½ teaspoons cumin
½ teaspoon garlic powder
½ teaspoon kosher salt
Olive oil, if necessary

Directions

Preheat the oven to 375 degrees F. Line a baking sheet with tin foil and arrange halved, and seeded jalapeños – set aside.
In a small sauté pan on medium heat, cook bacon until fat is rendered out and bacon is browned. Remove bacon from pan and transfer to medium bowl, leaving bacon fat in bottom of pan.
Add onions to bacon fat and cook on medium heat. If fat in bottom of pan dries up, add a little olive oil if necessary. Cook until the onions are soft and translucent. Remove from pan and transfer to the bowl with the bacon.
Add softened cream cheese, jack cheese, cilantro, cumin, garlic powder, and kosher salt to the bowl with the onions and bacon. Mix well.
Stuff each jalapeño with about 1 tablespoon of the mixture. Make sure the stuffing fills the entire hollowed out pepper. Bake for 25 to 30 minutes, or until the cheese is bubbly and slightly browned. Remove from oven and let cool for 5 to 10 minutes. Serve warm.