Last week at the farmer’s market I couldn’t resist buying a bucket of the most ginourmous jalapeños that I’ve ever seen. I had no idea what to do with them, I considered pickling them or making a jelly. I wound up making poppers, which was fun and will make for a good appetizer or keto snack.
This dish would be fun to make with the kids. I just seasoned some cream cheese (salt & pepper) cut the stems off the peppers, cut a slit down one side of the pepper and stuffed with about a tablespoon of the cream cheese. I then wrapped an uncooked slice of bacon around each pepper and secured with a toothpick. I chose to freeze these, when I’m ready to cook I’ll defrost, remove toothpick and bake them at 350 for about 20 minutes.