JALAPEÑO POPPERS

When you remove the seeds and the white membrane from jalapeño peppers and bake them, they lose a lot of their heat. 

You will just notice a slight kick to the poppers. If you prefer, you can do the same with colorful little sweet peppers.

8 jalapeños, halved lengthwise, seeds removed

4 strips bacon, fried and crumbled

½ cup cream cheese softened

¾ cup shredded Gouda cheese

¼ cup shredded Monterey Jack cheese

Zest and juice of ½ lime

2 T chopped cilantro

Sea salt and freshly ground black pepper

Place jalapeño halves on a parchment-lined baking sheet.

Preheat oven to 425 degrees F.

In a bowl, mix together the crumbled bacon, cream cheese, Gouda, Monterey Jack, lime zest and juice, and cilantro.

Season to taste with salt and pepper.

Divide the cheese mixture between the jalapeño halves, pressing down to fill completely.

Bake until cheese bubbles and lightly browns, about 18 minutes.