Keto Stuffed Jalapeño Poppers (Cream cheese & bacon) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">12 medium jalapeño peppers</li><li class="ingredients-single-item">225g full-fat cream cheese, softened</li><li class="ingredients-single-item">150g grated cheddar cheese</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp fresh chives, finely chopped</li><li class="ingredients-single-item">1/2 tsp onion powder</li><li class="ingredients-single-item">1/4 tsp ground black pepper</li><li class="ingredients-single-item">150g bacon, cooked crispy and crumbled</li><li class="ingredients-single-item">2 tbsp grated parmesan cheese</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Disposable gloves (for handling jalapeños)</li><li class="equipment-single-item">Small spoon or piping bag</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This preparation ensures even cooking and easy cleanup after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Put on disposable gloves to protect your hands from the jalapeño oils (which can cause burning sensations if they touch sensitive skin or eyes). Cut each jalapeño in half lengthwise and use a small spoon to carefully remove the seeds and white membrane. For milder poppers, ensure you remove all the white membrane as this contains most of the heat; for spicier poppers, leave some membrane intact.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, combine the softened cream cheese, grated cheddar cheese, minced garlic, chopped chives, onion powder, and black pepper. Mix thoroughly until all ingredients are well incorporated. The softened cream cheese allows for easier mixing and piping into the peppers.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Fill each jalapeño half with the cream cheese mixture. You can use a small spoon for this task or transfer the mixture to a piping bag with a large tip for a more professional presentation. Fill each pepper just to the top without overfilling, as the cheese mixture will expand slightly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Sprinkle the crumbled bacon evenly over all the stuffed jalapeño halves, gently pressing to adhere to the cheese filling. Then dust with the grated parmesan cheese, which will help create a delicious golden crust on top.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange the stuffed jalapeños on the prepared baking sheet, keeping them evenly spaced to allow for proper air circulation. Bake in the preheated oven for 18-20 minutes until the peppers have softened and the tops are golden brown with bubbling cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from the oven and let cool for 5 minutes before serving. This cooling time allows the cheese filling to set slightly and makes the poppers easier to handle. The jalapeños should be tender but still hold their shape when picked up.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve warm for the best flavor and texture experience. If desired, offer a side of sour cream for dipping, which helps balance the heat for those sensitive to spicy foods. Enjoy these keto-friendly bites that are perfect for parties, game days, or as a satisfying low-carb snack!</li></ol>