Smoked Gouda And Pineapple Stuffed Jalapenos Recipe

Directions:

1. Preheat oven to 350.
2. Cut a slice off the stem end of each pepper, and use a sharp paring knife or pepper corer to scoop out the veins and seeds from the peppers,
3. Mix cream cheese, gouda cheese, bacon, pineapple and 1 teaspoon of reserved pineapple juice or as needed to make a workable filling, in a bowl until thoroughly blended.
4. Using a small spoon stuff the hollow peppers with the cheese mixture.
5. Place a rack onto a baking sheet.
6. Stand peppers stem sides up into rack and bake in preheated oven until the peppers are softened and the filling is hot and bubbly - about 30 minutes.