double pepper jalapeno poppers

How To Make double pepper jalapeno poppers

• 1

  Preheat Oven to 375 Cut Peperonchini into small pieces, removing stems and hard end pieces. DO NOT remove seeds!
• 2

  Put all ingredients, except bacon and Jalapeno peppers, in a bowl. Mix until smooth and no clumps remain in cream cheese. You can adjust the amount of garlic and Tabasco to taste. Add a splash of Peperonchini juice from jar - careful not to add TOO MUCH!
• 3

  If you have very sensitive skin, wear gloves to prepare Jalapeno. Slice Jalapeno peppers in half lengthwise. For entertaining, leave the stems on for a little decorative touch! For very mild poppers, remove all seeds and ribs. For a hotter popper, leave about half the rib, for super hot leave ribs and a few seeds in tact.
• 4

  Fill a sandwich bag with cream cheese mixture. Cut a hole in bottom corner of the bag. Fill Jalapeno with cream cheese mixture (Can also be done with a spoon, but using the bag is easier and less messy)
• 5

  Cut bacon strips in half. Wrap a half strip around each popper and secure with a toothpick. Place on cookie sheet, evenly spaced apart.
• 6

  Bake in preheated oven approx 30 - 40 minutes until bacon is browned.
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