Ingredients:

  • 6 large jalapeño peppers
  • 8 oz cream cheese
  • 4 oz smoked turkey strips
  • 1/2 cup sharp cheddar cheese
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 oz smoked turkey strips
  • 2 tbsp parmesan cheese

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Wash the jalapeños and pat them dry.
  3. Wearing gloves, slice each pepper lengthwise down the center.
  4. Use a small metal spoon to scrape out all seeds and the white internal ribs until the cavity is smooth to prevent filling leakage.
  5. In a medium bowl, combine the softened cream cheese, 4 oz diced smoked turkey strips, shredded cheddar, garlic powder, onion powder, salt, and black pepper; stir until the mixture is velvety.
  6. Spoon approximately 1.5 to 2 tablespoons (25-30g) of the filling into each pepper half, leaving about 2mm of space from the brim to prevent overflow.
  7. Top each popper with a pinch of the remaining 2 oz minced smoked turkey strips and a sprinkle of parmesan cheese.
  8. Place the filled poppers on a parchment-lined baking sheet.
  9. Bake for 18–22 minutes until the pepper skins are blistered and the cheese topping has turned a deep golden brown.