📖 Instructions

1. Preheat the Oven: Get started by preheating your oven to 375°F (190°C). This ensures the peppers cook evenly and the cheese melts just right.
2. Prepare the Jalapeños: Wash the jalapeños thoroughly. Wear gloves if you're sensitive to spice – trust me, it's better safe than sorry! Cut each jalapeño in half lengthwise and use a spoon to carefully remove the seeds and membranes. This is where most of the heat is, so be thorough unless you like it extra spicy.
3. Make the Cheese Mixture: In a mixing bowl, combine the shredded cheddar cheese, softened cream cheese, and chopped green onions. If you're adding cooked ground meat, stir it in now. Mix everything until it's well combined and creamy. I like to add a pinch of garlic powder for extra flavor, but that's totally optional.
4. Stuff the Peppers: Fill each jalapeño half generously with the cheese mixture. Don't be shy; pile it high! Arrange the stuffed peppers on a baking sheet lined with parchment paper. This makes cleanup a breeze.
5. Bake the Peppers: Place the baking sheet in the preheated oven and bake for 30-40 minutes, or until the jalapeños are tender and the cheese is melted, bubbly, and slightly golden brown. Keep an eye on them to prevent burning.
6. Cool and Serve: Remove the baking sheet from the oven and let the stuffed peppers cool for a few minutes before serving. This gives the cheese a chance to set up a bit. Garnish with extra green onions or a dollop of sour cream, if desired. Enjoy immediately! They're great as an appetizer or a side dish. I once took these to a party and they were gone in minutes!