12 jalapeño peppers, halved lengthwise, seeds and membranes removed
12 slices bacon, cut in half crosswise (do not use thick-cut)
1 cup cream cheese, softened
1/2 cup cheddar cheese
1 clove garlic, minced
1/4 teaspoon onion powder
1 green onion, minced
Sea salt & black pepper to taste
Optional: ranch dressing for dipping, lemon wedges, tomatoes for garnish
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
Mix the cream cheese and cheddar cheese together in a mixer or bowl. Add the garlic, onion powder, green onion, season with salt and pepper and mix until all the ingredients are well incorporated.
Fill each jalapeño half way with the cheese mixture. Wrap each stuffed pepper with the bacon.
Oil the baking sheet with butter, coconut oil, olive oil or cooking spray. Arrange the bacon-wrapped peppers on the prepared baking sheet. Bake in the oven until the bacon is crispy, about 15 – 20 minutes. Arrange on beautiful serving dish and enjoy warm!
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Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.