Martha Stewart’s recipe for jalapeno poppers and the Food Network’s bacon-wrapped jalapeno poppers are two good recipes for cheddar stuffed jalapeno peppers. Referred to as poppers in both recipes, Martha Stewart’s poppers are fried, while the others are oven-baked.
To create Martha Stewart’s jalapeno poppers recipe to serve four, begin by heating 2 quarts of canola oil to 400 F. Prepare a batter of 1 cup flour and 1 cup beer, seasoned with salt and pepper, whisking till combined. Leaving the stems intact, slice 16 jalapeno peppers lengthwise, from stem to tip on one side, creating a pocket. The recipe suggests stuffing the pepper with 1/4 ounce of cream cheese but suggests grated cheddar or Monterrey jack as alternatives. Once the peppers are stuffed, dip them into the batter and fry in batches in the heated oil. Fry till golden brown, or about five minutes, and then drain excess oil and serve.
Alternatively, the Food Network’s bacon-wrapped jalapeno poppers are made by halving 12 jalapeno peppers, also leaving stems intact. Cut 5 ounces of smoked cheddar cheese into 24 sticks, then fill the peppers each with one stick of cheese and securely wrap the peppers with a half slice of bacon. Bake, cheese side up, in a 400 F oven for 25 minutes or until the bacon crisps.