assignmentPREPARATION
1
Cut off the stem end of each jalapeño. Slice in half lengthwise. Scrape seeds and membranes out of peppers. Rinse in cold water and drain on paper towels.
2
Stuff each with cream cheese.
3
Wrap ½ slice of bacon around the width of each pepper half. Secure with a toothpick.
4
Place each stuffed and wrapped pepper half on a foil lined cookie sheet.
5
Bake at 400-425 degrees for 15-45 minutes. Check after 15 minutes. Peppers are done when bacon looks like it was fried in a skillet and cheese is seeping out the ends and beginning to brown.