A simple but delicious recipe for stuffed peppers using our very own cream cheese, perfect for parties or entertaining.


• 8 oz. Melanie’s Medleys plain cream cheese, softened
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 6 bacon strips, cooked well done and crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1 pound fresh jalapenos, seeded and halved
• 1/2 cup dry bread crumbs (sub gf if making gf)


In a large bowl, combine the cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonful’s into each pepper half. Roll in bread crumbs. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 325° for 25 minutes