Categories: Slow Cooker

Ingredients

• 10 medium jalapenos
• 4 oz. cream cheese, room temp
• 1/4 cup sour cream, room temp
• 9 slices bacon, cooked and crumbled
• 1/4 tsp garlic salt
• 1/3 cup water

Directions

1. Cut off the tops and remove seeds and membranes to hollow out jalapenos.

2. In a bowl, mix together cream cheese, sour cream, bacon and garlic salt.

3. Gently stuff cheese mixture into peppers.

4. Put water in the bottom of the slow cooker. Place peppers on top.

5. Cover and cook on HIGH 2-3 hours, until peppers look slightly wrinkly and wilted.

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