Add toothpicks to warm water for 20-30 minutes before baking or grilling.
Slice each jalapeno in half, lengthwise. Then, using a small spoon, scrape out and discard all seeds and any white membrane.
Stir together the cream cheese and chives or spring onion in a small bowl. Then, use a spoon to fill each pepper-half – be generous, here.
Now, cut the bacon slices into three 1 1/2-inch pieces, and then wrap one piece of bacon around each stuffed pepper-half then slide a toothpick through the bacon and pepper so the bacon is secure.
To make in the oven- Heat oven to 375 degrees F then line a baking sheet with aluminum foil or parchment paper. Place stuffed and wrapped peppers, filling side facing up, onto the baking sheet and bake until the bacon is crispy and glistening and the peppers are tender, about 25 minutes.
To make on the grill- Heat grill to medium-high heat. Place a grill basket, slotted grilling pan or aluminum foil directly on the grill (this helps to prevent the poppers from falling through the grates). Then, place stuffed and wrapped peppers onto the basket, pan or foil, filling side up and grill until bacon is crispy and glistening and the peppers are tender, about 15-20 minutes. If, while grilling any poppers become too charred, just move them to a cooler section of the grill.
Originally Submitted
10/8/2012
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