Jalapenos, Coleslaw, Cheddar Cheese, Sour Cream, Chopped Green Onions Recipe

Prepare peppers

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it. Wearing gloves (recommended), slice each jalapeño lengthwise and remove seeds and membranes with a small spoon to reduce heat; leave some membranes if you prefer spicier poppers.

Make filling

In a medium bowl, combine softened cream cheese (8 oz) and 2 tablespoons sour cream until smooth. Stir in 1 cup shredded cheddar, thinly sliced 3 green onions (reserve a little for garnish), 1 cup coleslaw, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tsp black pepper, and 1 tsp olive oil. If using, fold in crumbled cooked bacon. Mix until evenly distributed — the coleslaw will add moisture and crunch.

Fill peppers

Using a small spoon or piping bag, fill each jalapeño half evenly with the cheese-coleslaw mixture, mounding slightly but not overflowing. This recipe should fill about 24 halves (from 12 jalapeños).

Top and bake

Sprinkle the filled jalapeños with the reserved 1/4 cup extra shredded cheddar. Place on the prepared baking sheet and bake in the preheated oven for 12–15 minutes, until the cheese is bubbly and jalapeños are tender-crisp. For a browned top, broil 1–2 minutes, watching closely to avoid burning.

Remove jalapeños from oven and let rest 3–5 minutes. Transfer to a serving platter. Drizzle or serve with 1/4 cup sour cream on the side and sprinkle with reserved chopped green onion. Serve warm as an appetizer or snack.

Storage: Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes.