Ingredients
8 jalapeno peppers
8 oz cream cheese, or use 4 oz cream cheese and 4 oz shredded cheddar cheese
1 tsp smoked paprika, or more to taste
1 tsp garlic powder
salt and black pepper, to taste
red pepper flakes, optional
16 bacon, slices, or use 8 slices cut in half for smaller poppers
Preparation
Heat the smoker to 300 degrees F.
Slice the jalapeno peppers in half lengthwise and scoop out the insides with a spoon.
Add the cream cheese, smoked paprika, garlic powder, salt and pepper, and red chili flakes to a bowl and mix well.
Fill each jalapeno pepper half with the spicy cheese mixture.
Wrap each stuffed jalapeno boat with a slice of bacon. Pierce with toothpicks to hold the bacon in place.
Sprinkle the poppers with extra smoked paprika and red pepper flakes and smoke them for 60 to 80 minutes, or until the peppers soften and the bacon is starting to crisp.
Remove from heat, cool slightly, and serve. Enjoy!
