Ingredients
8 medium jalapeños
1 (8-oz.) block cream cheese, softened
1 c. shredded Cheddar
1/2 c. shredded Pepper Jack
2 cloves garlic, minced
Kosher salt
Freshly cracked black pepper
1 lb. ground pork
1 1/2 tbsp. maple syrup
2 tsp. freshly chopped sgae
1 tsp. smoked paprika
16 slices bacon
Preparation
Step 1 Preheat oven to 400°. Line a medium baking sheet with aluminum foil and fit with a cooling wrack.Step 2Make a cut on each pepper on one side from the stem to the tip. Use a spoon to remove seeds.Step 3In a large bowl, combine cream cheese, cheddar, Pepper Jack, and garlic. Season with salt and pepper. Fill all jalapeños with cheese mixture.Step 4In a large bowl, combine pork, maple syrup, sage, and paprika. Season with salt and pepper and stir to combine.Step 5Cover each stuffed jalapeño with about ¼ cup of pork. (It should look like an egg!) Then, wrap each jalapeño in 2 slices of bacon, using toothpicks to secure as needed.Step 6Bake until bacon is crisp and meat is cooked through, 35 to 45 minutes, depending on the size of your peppers.
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