Better Than Fried Jalapeno Poppers

1. 1

   With gloves, snap off the top cap and stem and with a small knife slice peppers in half lengthwise.

2. 2

   Carefully take a teaspoon and scrape out seeds and membranes leaving the top intact so filling will not bake out of it.

3. 3

   Mix cream cheese and dry ranch mix with a hand mixer on medium speed.

4. 4

   Fill each pepper with the cream cheese mixture level to the top of the pepper.

5. 5

   Put bacon in a shallow bowl and press each cheese filled pepper cheese side down into the bacon and remove excess.

6. 6

   Place on a foil lined cookie sheet.

7. 7

   Bake 420 degrees for 20 minutes.

8. 8

   Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.