20 jalapeno peppers, halved lengthwise and seeded
8 ounces cream cheese
1 cup shredded Cheddar cheese
1/2 pound bacon slices, halved
Fill each pepper half with cream cheese. Use your fingers to gently press Cheddar cheese into cream cheese filling. Wrap with a piece of bacon and secure with a wooden pick. Bake at 350 degrees F for 20 minutes, or until bacon is done.
NOTE: Wear rubber gloves when removing seeds from peppers.