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Brilliant bacon-wrapped jalapeño peppers
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Total Time:
50 minutes
Spicy jalapeño and cream cheese poppers wrapped in crispy bacon - perfect for sharing with friends over cold beers.
Ingredients:
  • 1 bunch of spring onions
  • 1 clove of garlic
  • olive oil
  • 12 jalapeño or padron peppers
  • 25 g Parmesan cheese
  • 180 g light cream cheese
  • 12 rashers higher-welfare smoked streaky bacon
Instructions:
  • - Preheat the oven to 200°C/400°F/gas 6. - Trim and finely slice the spring onions and peel and finely chop the garlic. Cook in a medium frying pan with 1 teaspoon of olive oil for 5 minutes until softened and lightly golden. Transfer to a bowl to cool. - Halve the peppers lengthwise, keeping the stalk intact, and remove the seeds. - Grate the Parmesan into the bowl with the onions and garlic. Add cream cheese, black pepper, and stir well. - Fill the pepper halves with the cream cheese mixture. - Stretch out a bacon rasher with a knife, cut in half, and wrap each pepper half. Place on a baking tray. - Bake for 20 minutes until golden. Allow to cool for a minute or two before enjoying!

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