Goat Cheese and Bacon Stuffed Jalapeño Poppers
12 large jalapeno peppers
5 ounces goat cheese, at room temperature
3 slices bacon, cooked and crumbled
Preheat the oven to 425 degrees F.
Cut each pepper in half lengthwise. If the peppers are small, cut a third from one side in order to allow for more space to stuff them. Remove the seeds (note: the “heat” of peppers are in both the seeds and the inner ribs. If you’d like these on the mild side, remove the ribs as well). Note: If the peppers list to one side too much, slice a bit off the bottom of each so they stay upright.
Fill peppers with goat cheese and sprinkle them with grated Parmesan cheese and crumbled bacon bits.
Place peppers on a baking sheet and roast in the oven for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.