Gluten-Free JOC Appetizer: Stuffed Jalapeño Peppers (Jalapeño Poppers)

Ingredients:

12 large jalapeño peppers, halved and seeds removed (ensure they're gluten-free)
8 oz cream cheese, softened (ensure it's gluten-free)
1/2 cup shredded gluten-free cheddar cheese
1/2 cup cooked and crumbled gluten-free bacon
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
Toothpicks, for securing peppers

Instructions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a mixing bowl, combine the softened cream cheese, shredded gluten-free cheddar cheese, cooked and crumbled gluten-free bacon, garlic powder, paprika, black pepper, and chopped fresh cilantro. Mix until the filling is well combined.

Carefully fill each jalapeño pepper half with a spoonful of the cream cheese mixture, pressing it down gently.

Secure the stuffed jalapeño peppers with toothpicks to keep them closed during baking.

Place the stuffed jalapeño peppers on the prepared baking sheet.

Bake in the preheated oven for about 20-25 minutes, or until the peppers are tender and the filling is bubbly and lightly browned.

Remove the Stuffed Jalapeño Peppers (Jalapeño Poppers) from the oven and let them cool slightly before serving.

Serve these gluten-free Stuffed Jalapeño Peppers as a spicy and cheesy appetizer that's sure to be a hit!

Enjoy!