You can stuff small, sweet snacking peppers with the cheesy filling for a milder bite.
Vidalia Onion and Bacon Stuffed Jalapeños
- 1 tablespoon canola oil
- 12 large jalapeño peppers, halved lengthwise and seeded
- 3 slices thick-cut bacon, chopped
- 1 cup finely chopped Vidalia onion, divided
- 1 (8-ounce) package cream cheese, softened
- 1 cup shredded Monterey Jack cheese, divided
- ¼ cup chopped fresh cilantro
- ¾ teaspoon ground cumin
- ½ teaspoon kosher salt
- Garnish: fresh cilantro, crumbled cooked bacon
- Preheat oven to 450°. Brush a large rimmed baking sheet with oil. Place pan in oven until very hot, about 5 minutes. Remove pan from oven; place jalapeños, cut side down, on pan.
- Bake until peppers begin to soften, about 5 minutes. Remove from oven; turn peppers over. Reduce oven to 350°.
- In a medium skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in skillet.
- Add ¾ cup onion to skillet; cook until soft and lightly brown, about 6 minutes.
- In a medium bowl, beat cream cheese with a mixer at medium speed until creamy. Add bacon, cooked onion, ½ cup Monterey Jack, cilantro, cumin, and salt, beating to combine. Spread onion mixture into jalapeño halves.
- Bake until onion mixture is heated through, 6 to 8 minutes. Sprinkle with remaining ¼ cup onion and remaining ½ cup Monterey Jack. Bake until cheese is melted, about 3 minutes more. Garnish with cilantro and bacon, if desired.