Pecanwood Bacon Wrapped Jalapeño Poppers

For over 100 years, we have pushed bacon forward.

We were the first to smoke bacon with cherrywood.

Then we smoked pecanwood, applewood and the naysayers.

We engineered the world’s first bacon-fueled motorcycle.

We invented canadian bacon. in america.

We took over the vegas strip with the bacon strip show.

To this day, we are the only major brand to use fresh, never frozen pork bellies.

We organized an international bacon film fest. twice.

In a world of automated machines, we actually use real hands to hand-rub our pork bellies with a propriety brine of seasonings.

Our cuts of bacon are always on the cutting edge.

Because we don’t follow the bacon craze, we are just crazy enough to lead it.

We’re black label.

We’re always the new black.™

• 10 jalapeño peppers

• 1 (8-ounce) package cream cheese

• 10 slices HORMEL^® BLACK LABEL^®Premium Pecanwood Bacon, cut in half

Heat oven to 425° F.

Halve each pepper lengthwise. Remove seeds and veins from peppers.

Stuff pepper with cream cheese and wrap with 1 slice of bacon.

Bake on baking sheet for 15 to 20 minutes or until bacon is crisp.