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Pepper Poppers

I adapted this from a recipe I got out of Taste of Home Magazine. I think you could also make these by just stuffing them with a mixture of cream cheese, shredded cheese, and bacon.

List of Ingredients

4 oz. cream cheese -- softened
4 oz. shredded Mexican blend cheese -- or cheddar
3 strips bacon -- cooked and crumbled
1/8 tsp. salt
1/8 tsp. chili powder
1/8 tsp. garlic powder
1/2 lb. fresh jalapenos -- halved lengthwise and seeded
1/4 c. dry bread crumbs
sour cream or ranch dressing -- for dipping




Recipe

In a bowl, combine first 6 ingredients; mix well.
Spoon about 2 Tablespoons into each pepper half. Roll in crumbs.

Place in greased pan (you might want to line your pan in foil and then spray it with Pam to make it easy to clean).

Bake, uncovered, at 300 degrees for 20 - 40 min. depending on how spicy you want them (the longer they bake, the more mild they will be).

Serve with sour cream or ranch to dip them in.

NOTES : *Use plastic gloves while handling peppers. Make sure you remove seeds and membranes because this is where the heat is located.