Creamy cheese filling stuffed into Jalapeno peppers then wrapped with bacon. Grilled to a golden perctions.
Wash the Jalapeno peppers under water, slice them in half lengthwise and clean out the seeds and membrane. Set aside.
In a bowl, mix together room temperature cream cheese, mozzarella cheese, garlic powder, onion powder, and the ham that has been finely diced.
With the ingredient mixed together add it into the sliced pepper haves. Sprinkle with red pepper flakes, this is an optional ingredient.
Wrap one slice of bacon around each of the peppers. Start at one end of the pepper and wrap the bacon around to the other end.
Place on a preheated 400℉ grill and cook for 10 minutes on each side. I do recommend grilling the bottom of the peppers first. This way the cheese has time to bind together before turning over. If you like your bacon crispier you may want to grill for longer.
For the red pepper flakes, you could also sprinkle some on top of the cream cheese stuffing instead of mixing it into the cream cheese.
These can also be made in an oven. On a baking rack that is on a cookie sheet, bake in a 400℉ oven for 30 minutes.