It's not all doom and gloom out there.....let's eat!
Ingredients:
10 large jalapeño peppers
1 lb bacon, sliced
8 oz cream cheese, warmed
Instructions:
Cut peppers vertically and remove seeds and stems.
If you want a less spicy version, place peppers on a buttered cookie sheet and cook at 425° F for 15-20 minutes. If you want low spice, cook until the peppers are soft instead of rigid. Adding a little butter in each pepper makes them come out sweeter.
Stuff peppers with cream cheese, then wrap each with bacon and set it on the loose end of the bacon wrap (this way, you avoid using toothpicks).
Cook peppers at 425° F for 15-20 minutes; the time will vary depending on the convection patterns of your oven, so you need to cook until the bacon is done, which is usually about fifteen minutes but may vary.
Remove, cool and serve.
