11 Jul
  This is from Valeries CD KITCHEN
Just can’t get enough bacon.  If you have the grill going you could make this using the in-direct method.
Make sure you have plenty of iced down beer


8 large jalapenos 1 package (8 ounce size) reduced-fat or regular cream cheese 1 cup Cheddar cheese 1 dash garlic powder 1 dash salt 8 slices hickory-smoked bacon


Preheat the oven to 450 degrees.
Split the jalapenos in half lengthwise and remove the seeds and ribs.
In a medium bowl, mix together the cream cheese, Cheddar cheese, garlic powder and salt. Stuff the pepper halves generously with the cheese mixture.
Cut the bacon slices in half so you have 16 pieces. Wrap a bacon slice around each pepper half or place it on top.
Place the peppers on a baking sheet with sides and bake 15 to 20 minutes, or until the bacon is crisp and the cheese is bubbly. Remove from the oven and cool slightly before serving.

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