assignmentPREPARATION
1
Cut off the stem end of each jalapeño.
2
Slice in half lengthwise.
3
Scrape seeds and membranes out of peppers.
4
Rinse in cold water and drain on paper towels.
5
Stuff each with cream cheese.
6
Wrap ½ slice of bacon around the width of each pepper half.
7
Secure with a toothpick.
8
Place each stuffed and wrapped pepper half on a foil lined cookie sheet.
9
Bake at400-425 degrees for 15-45 minutes.
10
Check after 15 minutes.
11
Peppers are done when bacon looks like it was fried in a skillet and cheese is seeping out the ends and beginning to brown.