Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup sharp cheddar cheese, finely shredded
  • 1 clove garlic, minced
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 12 medium jalapeño peppers
  • 12 slices turkey bacon, cut in half crosswise
  • 12 toothpicks

Instructions:

  1. Soak 12 toothpicks in water for 10 minutes.
  2. Preheat the oven to 400°F (200°C), smoker to 275°F (135°C), or air fryer to 375°F (190°C).
  3. Slice each jalapeño in half lengthwise, scrape out the seeds and white membranes with a small spoon, and pat the inside of the peppers completely dry with a paper towel.
  4. In a small mixing bowl, combine the softened cream cheese, shredded cheddar, minced garlic, garlic powder, smoked paprika, salt, and black pepper; stir until smooth and cohesive.
  5. Spoon or pipe the filling into each jalapeño half, filling to the brim and rounding the top slightly to prevent overflow.
  6. Lay a half-strip of turkey bacon across the center of each stuffed pepper, wrap it tightly around the pepper overlapping the ends, and secure with a soaked toothpick.
  7. For Smoker: Place poppers on a wire rack over a baking sheet and smoke for 45–60 minutes until the bacon is mahogany-colored and the internal temperature reaches 165°F (74°C).
  8. For Oven: Place poppers on a wire rack over a parchment-lined baking sheet; bake for 20–25 minutes, then broil for 2–3 minutes until the bacon is crisp and the internal temperature reaches 165°F (74°C).
  9. For Air Fryer: Place poppers in a single layer in the basket (cook in batches if they don't fit in one layer) and cook for 10–12 minutes, shaking halfway through, until the bacon is crisp and the internal temperature reaches 165°F (74°C).