Recipe by Donna Levy
Yields 20 poppers
4 oz. Cream Cheese, at room temperature
2 Green Onions, thinly sliced
1/2 Granny Smith Apple, peeled, cored and minced
10 Jalapeno Peppers, slice lengthwise and remove seeds
10 pieces of Applewood Smoked Bacon, cut in half width-wise
Preheat the oven to 375. Line a baking sheet with parchment paper. In a large bowl, stir the cream cheese until smooth, add the green onions, apple and salt and pepper to taste. Fill each Jalapeno half with the cream cheese mixture, just until the filling is slightly over the top of the pepper. Wrap each pepper with bacon and secure with a toothpick. Bake until the bacon has browned on the bottom, about 30 minutes.