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  2. Ingredients

    * 5 bacon slices (For a shortcut you can use pre-cooked bacon bits/pieces)
    * 6 jalapeño peppers
    * 3 oz cream cheese, softened
    * 1/4 cup shredded cheddar cheese
    * 1/4 tsp garlic powder

    ### Instructions

    * In a skillet over medium heat, fry the bacon until crispy. Set aside on a paper towel–lined plate to cool. When cool enough to handle, chop the bacon into bits.
    * Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
    * Slice the jalapeño peppers in half lengthwise (Optional: If you would like to remove the stems, first cut the stem end off the jalapeños before slicing in half). Use a spoon to scrape out the seeds and membranes. (If you prefer spicy food, feel free to incorporate the jalapeño seeds and membranes into the cheese sauce instead of discarding them.)
    * In a medium-sized bowl, use a fork to combine the cream cheese, cheddar cheese, garlic powder, and bacon bits. Spoon some of the mixture into each jalapeño half and set the peppers cheese side up on the lined baking sheet. Bake for 18 to 20 minutes, until the cheese is melted and slightly crisp on top.

    ### Notes

    NET CARBS: 2.6 g

    ### Nutrition

    Serving: 4/per serving | Calories: 203kcal | Carbohydrates: 3.3g | Protein: 9g | Fat: 16.3g


    (Recipe from the Keto Karma blog, and also found in the Simply Keto cookbook by Suzanne Ryan- which i highly recommend!)

  3. Oh I just made something very similar yesterday with pablano peppers. Only other difference was I used more cream cheese. And when I cooked them (also sliced in half) I put them under the broiler on high for 7 min on each side. Then added the filling and put them back in until the cheese was bubbly, about 3 min. These are so good!

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