Yield: 1 dozen jalapeños
2 ounces cream cheese, softened
1 tablespoon mayonnaise
1 (4-ounce) jar diced pimiento peppers, drained
1 cup shredded sharp Cheddar cheese
¾ teaspoon salt, divided
¼ teaspoon ground black pepper
1/8 teaspoon garlic powder
2 teaspoons canola oil
6 medium jalapeño peppers, halved lengthwise (see note)
4 strips bacon, cooked and crumbled
2 tablespoons chopped green onion
1. Preheat oven to 375°.
2. In a medium bowl, combine cream cheese, mayonnaise, and pimientos; stir well. Add Cheddar, ½ teaspoon salt, pepper, and garlic powder.
3. In a 10-inch cast-iron skillet, heat oil over medium heat. Add peppers, cut side down. Cook until edges are lightly browned, approximately 2 minutes. Remove from heat. Turn peppers over; sprinkle with remaining ¼ teaspoon salt. Spoon approximately 1 tablespoon cheese mixture into each pepper half.
4. Place skillet in oven, and bake until peppers are tender and cheese melts, approximately 15 minutes. Remove from oven; sprinkle with bacon and green onion.