• 36 jalapeño peppers
• 1 (8-ounce) package cream cheese, softened (Kite Hill brand cream cheese style spread if dairy-free)
• 1 clove garlic, smashed to a paste
• 1 teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• 2 tablespoons chopped fresh cilantro, chives, or other herbs of choice (optional)
• 18 strips bacon
• ½ batch The Best Blue Cheese Dressing, for serving

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. Wash the jalapeños, cut off the stems, and cut the peppers in half lengthwise. Clean out the insides of the peppers.
3. In a medium-sized bowl, combine the cream cheese, garlic, salt, and pepper. Stir in the herbs, if using. Using a butter knife, stuff the peppers with the cream cheese mixture.
4. Cut the strips of bacon in half crosswise, then wrap one half strip around each stuffed pepper and secure with a toothpick.
5. Place the poppers on a rimmed baking sheet and bake for 25 to 30 minutes, until the bacon is fully cooked.
6. Let cool slightly before eating. Serve with blue cheese dressing.

GARNISH

• Sour cream
• Shredded sharp cheddar cheese
• Cooked diced bacon
• Chopped fresh or dried chives

STORAGE

• Best served fresh but any extra poppers and dressing can be stored in separate airtight containers in the refrigerator for up to 3 days.
• Reheat the poppers in a preheated 350°F oven until warmed through.