A variation of jalapeno poppers, these substantial stuffed poblanos with cheese and bacon are the perfect option for dinner!
Soften cream cheese to room temperature
Cut each poblano pepper in half, lengthwise. scoop out insides and discard
Combine softened cream cheese, sharp cheddar, scallions, and bacon, and stir together well
Spoon filling into pepper halves and set each on baking sheet.
Bake for 25-30 minutes, until peppers are cooked and tender.
ENJOY!
If you don't have access to poblanos or prefer to make these into an appetizer, you can use jalapenos instead of poblano peppers. The filling will be enough for a full baking sheet so you will need at least 12+ larger jalapeno peppers as a substitute.