Easy Jalapeño Poppers

- 9 large jalapeños

- 1 package cream cheese

- 9 slices of bacon

- garlic powder

- sea salt

Cut the stems off and de-seed the jalapeños Then, cut them in half. Fill the peppers with cream cheese. Season with garlic powder and sea salt. Wrap each jalapeño with 1/2 of a slice of bacon. I put these on my Traeger on smoke for 8-10 minutes. Turn up the heat to 325 degrees until the bacon is done. Remove from the grill and enjoy. These are perfect for every summer barbecue.