Prune Jalapeño Pepper Poppers
Stuffed jalapeños are a gameday and backyard barbecue go-to, and for good reason. Our version adds the natural sweetness of California Prunes to the spicy peppers and salty bacon, creating a more balanced bite that’s hard to resist.
INGREDIENTS
- 12 large jalapeño peppers
- 225 g cream cheese softened
- 87g chopped California Prunes
- 170g shredded cheddar cheese
- 225g bacon cooked cooked and crumbled or roughly chopped
- 25g sliced green onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
DIRECTIONS
1. Preheat the oven to 400°F (205C) and line a baking sheet with parchment paper
2. Slice each of the jalapeño peppers in half lengthwise, and use a small paring knife or spoon to scrape out the seeds and veins. TIPS: Latex kitchen gloves will protect your fingers from the capsaicin, and a grapefruit spoon makes the process even easier!
3. In a mixing bowl, combine the cream cheese, chopped prunes, cheddar cheese, bacon crumbles, green onion, and spices. Use a spatula to fold everything together
4. Spoon the cream cheese mixture into the jalapeño halves and arrange the stuffed peppers on the prepared baking sheet
5. Bake for 20 minutes, or until the peppers are tender and the cheese is melty and starting to brown
6. Serve as soon as they’re cool enough to eat, or make these ahead of time and serve at room temp!