10 fresh jalapeno peppers
6 ounces cream cheese, softened
½ ounce cheddar cheese, shredded
3-4 jarred pimientos, drained and diced
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
10 slices bacon, thin cut)
Preheat the oven to 425 degrees Fahrenheit.
Wearing gloves or using the plastic bag the peppers came in as gloves, cut the jalapenos in half length-wise and use a spoon to scoop out and discard the seeds and ribs.
In a medium bowl, combine the cheeses pimientos, onion powder, garlic powder, paprika, salt and pepper. Mix until thoroughly combined.
Transfer the cheese mixture into a plastic bag and cut off one of the bottom corners. Use that hole to pipe the cheese mixture into your jalapeno halves.
Finally, wrap each jalapeno popper with a slice of bacon and arrange on a baking sheet lined with parchment paper.
Bake the poppers for 15-20 minutes or until the bacon is nice and crispy. Serve immediately.