Bacon and cream cheese Stuffed Jalapeno Poppers

6 servings
4 net carbs per serving

1 pound ground Italian sausage (or regular pork or whatever appeals to you)
8 oz cream cheese, softened
1 cup shredded cheddar cheese (original recipe used parmesan)
1 pound jalapenos, halved lengthwise and seeded
1 green onion, finely chopped

 

Preheat oven to 425 degrees.  Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.  In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in a baking dish.  Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

***Tips on seeding the jalapenos.

1) Wear gloves throughout the entire process, then remove right after so you don’t transfer to sink faucet, cabinet handles, etc.

2) I love my little lemon zester tool for seeding but a small melon baller works great too.

3) As you half and seed the jalapenos, put into a bowl of continuous running water.  This helps soften to bake better and removes some heat.***

Recipe Source

Bacon and cream cheese Stuffed Jalapeno Poppers