Jeff has already requested these Jalapeño Poppers for every football game watch from season kick off through the Super Bowl, so I’m definitely glad they are a) easy, b) baked (my jeans agree), and c) EASY. You can even stuff the jalapeños a day in advance, then bake them just before serving.

What you need:

• 4 strips bacon — cooked
• 12 jalapeno peppers — small/medium-sized, split in half length-wise with seeds and membranes removed
• 6 ounces light cream cheese
• 1/2 cup freshly grated pepper jack cheese
• 2 small green onions — finely sliced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/2 cup panko breadcrumbs
• Nonstick cooking spray

What you do:

1. 1. If necessary, cook the bacon according to these easy steps. Once cool, dice the bacon into small pieces.
   2. Preheat the oven to 350 degrees F. Lightly coat a baking sheet with nonstick spray or line with parchment paper or a silpat mat. Set aside.
   3. In a medium bowl, beat together the cream cheese, grated cheese, three-quarters of the bacon, green onion, garlic powder, and salt. Spoon the filling into each jalapeño cavity. Arrange the peppers on prepared baking sheet, filling-side up.
   4. Sprinkle a small amount of panko on top of each jalapeno, then lightly coat the top of the jalapenos with nonstick spray. Bake until the jalapenos are tender and the breadcrumbs are golden, about 15 to 18 minutes. If the panko isn’t browned to your liking when the peppers are soft, switch the oven to broil and broil for 1 minute or so watching VERY CAREFULLY to make sure the breadcrumbs do not burn (don’t walk away!).
   5. Remove from oven and sprinkle with remaining bacon. Serve hot.