Cream-cheese stuffed jalapeno poppers
Start-to-finish: 1 hour
(30 minutes active)
Makes 30 poppers
15 jalapeno peppers
1½ blocks cream cheese
1 pound bacon, sliced in half
Heat oven to 375 F. Line 2 baking sheets with aluminum foil and spray with cooking spray. Slice jalapenos in half and use a spoon to scrape out seeds and membranes. Rinse jalapenos to reduce spiciness.
Fill each pepper half with cream cheese. Do not overfill. Cream cheese should be level with sides of pepper.
Wrap each jalapeno half with half a strip of bacon. Make sure bacon is snug under each popper, or use a toothpick to secure. Sprinkle each popper liberally with brown sugar. Bake for 30 minutes or until bacon is crispy and cheese is bubbly.