4. Fill the peppers:
Using a spoon or piping bag, fill each jalapeño half with the cream cheese mixture. Don’t overfill—just enough to fill the cavity nicely.
5. Wrap with bacon:
Wrap each stuffed jalapeño with a slice (or half slice) of bacon, depending on pepper size. You can secure the bacon with a toothpick if needed, especially if your bacon is thick-cut.
6. Bake:
Place the poppers on the prepared baking sheet and bake for 25–30 minutes, or until the bacon is crispy and the cheese filling is bubbly and golden.
7. Cool slightly before serving:
Let the poppers sit for about 5 minutes before serving—they’ll be hot! Serve as-is, or with a side of ranch dressing or sour cream for dipping.
