Stuffed Jalapenos with Smoked Gouda and Pineapple

Preheat the oven to 180 C / Gas 4.

Cut a slice off the stem end of each pepper, and use a sharp knife to scoop out the veins and seeds from the peppers. Tip: wear plastic disposable gloves and avoid touching your eyes or nose to prevent irritation from the seeds.

Mix together the cream cheese, Gouda cheese, bacon flavour bits, pineapple, and about 1 teaspoon of reserved pineapple juice, or as needed to make a workable filling, in a bowl until thoroughly blended. Using a small spoon, stuff the hollow peppers with the cheese mixture.

Place several disposable foil trays upside down on a baking tray (see notes for more tips). Stand the peppers, stem sides up on the trays, and bake until the peppers are softened and the filling is hot and bubbly, about 30 to 45 minutes.