Sooooo, this recipe is not healthy at all, but it has bacon. And cheese. And jalapenos. And it is very simple.
Last time I made it with muenster cheese, the poppers ended up being too greasy. Next time I will try using cream cheese or ricotta. Also, make sure not to use thick cut bacon, as the peppers will become too soggy, since the bacon will take longer to cook. Cut the bacon length-wise, so that when the bacon cooks, it doesn’t come off the peppers.
Fill the jalapenos with cream cheese, and wrap it in a half slice of bacon. Bake at 400 until the bacon has cooked through.