Jalapeno Poppers

Oh my goodness. I was unprepared. I did not make enough of these. I got this from the Pioneer Woman and I believe she stated something to the effect that these were somewhat addictive, but I really didn't grasp exactly what that meant.

Slice jalapeno peppers in half. Remove the seeds and inner lining. If you like things really hot, you can leave some of the membrane. I personally do not like to be so overwhelmed with heat that I can't taste anything.

It is also a good idea to use gloves if you are doing a large batch. I only used a dozen peppers, so I felt pretty safe, but I did notice a faint chemical taste to my fingers for the rest of the day.
Fill each pepper half with cream cheese. I used plain, but you could get creative here and try different flavors. Slice your bacon into thirds. I ended up with really big peppers, so I sliced mine half instead.
Wrap the cream cheese filled peppers in bacon and place into a baking pan. If you have one, place a baking rack into the bottom first so the bacon grease can run off. I wasn't at home when I made this batch, so I did not use one. I did check after cooking and there wasn't a lot of grease in the pan.
Bake at 375 for about 20 minutes. I actually put them into the oven with lots of other stuff that was cooking at 350 and it took an hour for them to get done.
I'm thinking that even if you think you don't like jalapeno peppers, you will love these. I am envisioning a little strip of chicken in the middle. I also am going to try them as a stuffing in a hamburger. I'll let you know how that goes...

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Jalapeno Poppers
12 Jalapeno Peppers
1 pkg Cream Cheese
1 pound Bacon
Slice peppers in half and remove seeds. Fill each half with cream cheese. Wrap in bacon. Bake at 375 for 20 minutes.