- 18 jalapeños cored & seeded/deveined*
- 24 oz cream cheese softened
- 4 1/2 tblsp dried green onion minced
- 1 tblsp fresh cracked pepper
- 2 tsp grated lemon rind
- Juice of 1/2 of the lemon
- 18 strips of smoked bacon
Combine the cream cheese, chives, black pepper, lemon rind, and lemon juice. Blend thoroughly with a spoon to insure an equal blend throughput. Let the mixture sit out while you prepare the peppers to be stuffed. This will loosen up the mixture for stuffing.
Cut the top of the chilis off and core, devein, and seeded. Rinse the prepped peppers in a bowl of cold water to insure all the seeds come out.
Dry the chilis off in a paper towel and rack.
Stuff the cream cheese filling. Wrap the bacon and toothpick the seam. And top with shredded sharp cheddar.
Bake at 375 for 1 hour covering the peppers with foil after 30 minutes. finish on the grill for 5-10 minutes to crisp up the bacon and serve.
This recipe was assembled for my dear friend Tim Johnson for his birthday. Love you Temmeh!