Ingredients:

  • 10 large jalapeño peppers
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened
  • 4 oz sharp cheddar cheese, shredded
  • 12 beef cocktail sausages, finely diced
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 4 slices cooked beef bacon, crumbled
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Wearing gloves, slice each jalapeño in half lengthwise and use a spoon to scrape out the seeds and membranes.
  3. Brush the insides of the pepper halves lightly with olive oil.
  4. In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, and diced beef cocktail sausages.
  5. Fold in the garlic powder and smoked paprika until the filling is uniform.
  6. Spoon the mixture generously into each pepper half, pressing down slightly to ensure they are packed, leaving about 1/4 inch of space from the top edge.
  7. Place the stuffed peppers on the prepared baking sheet and sprinkle the crumbled beef bacon evenly over the top of each popper.
  8. Bake for 18–20 minutes, or until the pepper edges are charred and the cheese is bubbling and golden brown; ensure the internal temperature of the filling reaches 160°F (71°C).
  9. Remove from the oven and garnish with finely chopped fresh chives immediately.