Cut the bacon slices in half crosswise. Reserve a bacon piece for each jalapeño half (5 or 6), and chop the rest.
Fry the chopped bacon in a medium skillet heated on medium. Cook for about 5-7 minutes, or until the bacon is perfectly crispy. Drain off the fat, but leave about a tablespoon in the skillet.
Add the onions, green onions, and garlic and stir for another minute. Be careful to not let it burn. Put the onion and garlic mixture in a large mixing bowl and let it cool.
Assembly
Preheat the oven to 375℉/190℃. Line a sheet pan with parchment (or foil), then grease with a cooking spray.
Wearing gloves, cut the jalapenos in half lengthwise. Remove the seeds and ribs to create a fillable cavity using a spoon. Set them aside and prepare the filling.
Combine the cream cheese, cheddar cheese, onion mixture, Creole seasoning, browned bacon, salt, and pepper in a medium bowl.
Stuff each half of a jalapeno with the cheese filling. Then wrap each stuffed pepper half with a piece of bacon. Secure with a toothpick.
Arrange the stuffed jalapenos on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve before they get cold.
Notes
When sauteing your garlic, green onion, and onion, add a tablespoon of butter to the frying pan to give your popper filling an even richer taste. Who said fat is bad for you?
Regulate your poppers’ heat by leaving some of the pepper’s veins and seeds untouched. Clean jalapeños aren’t spicy as most of the heat is in the seeds!
To further calm down the heat, rinse the hollowed jalapeños with cold water. You’ll eliminate more of the capsaicin (what gives peppers their potency).
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.