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March Chef's Corner - Jalapeno Poppers

March Chef’s Corner
Jalapeno Poppers

1 lb. mini sweet peppers (about 22-24 peppers), 
8 ounces cream cheese, softened
1/2 t garlic powder
1 t seasoned salt
1 1/2 C shredded, sharp cheddar cheese
5 slices bacon, cooked and crumbled
Preheat oven to 350℉. Lightly spray a muffin tin with cooking spray.
Slice off the tops/stems of each pepper and carefully clean out the seeds and ribs inside. Next, thoroughly mix your cream cheese, garlic powder, seasoned salt, shredded cheddar and bacon. Generously spoon your cream cheese mixture into each pepper and place your peppers into your muffin tin. Place peppers into the oven and bake for 20 minutes. Remove peppers from the oven, plate and serve

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