Kick 2016 out the door and welcome 2017 in with a bit of spice and a whole lotta pop. These poppers are easy to make (just in case you got into the Champagne a bit early) and filled with all the good stuff: red peppers, cheese, and, of course, bacon. Top these poppers with sour cream and celebrate!
Mince roasted red peppers.
Trim and thinly slice green onions on an angle.
Halve jalapeños and scrape out all seeds and ribs with a spoon. This reduces heat level.
On a separate cutting board, cut bacon across its length into ¼” slices.
Cook the Bacon
Line a plate with a paper towel.
Add bacon to a medium non-stick pan over medium heat and cook until crisp, 8-10 minutes.
Remove to towel-lined plate.
Make the Filling
In a medium mixing bowl, thoroughly combine cream cheese, half the cheddar cheese (reserve remaining for topping uncooked poppers), half the green onions, half the bacon, and half the roasted red peppers (reserve remaining of last three for topping cooked poppers).
Fill the Peppers
Fill jalapeño peppers with filling and place on prepared baking sheet.
Top with remaining shredded cheddar.
Bake the Poppers
Bake poppers until cheese browns, 13-18 minutes.
Garnish poppers with remaining bacon, remaining green onions, remaining roasted red peppers, and sour cream.