5 oz cream cheese (I used 1/3 less fat)
10 slices bacon (I used 50% less sodium bacon)
Seasoning(s) of your choice to taste (I used cumin and coriander)
Preheat oven to 450*. Place wire rack over a baking sheet. (Or use a 9×13” cake sheet lined with aluminum foil). Set aside.
Wash jalapenos. Cut stems off. Then cut each pepper lengthwise along one side. Scoop out or cut out ribs and seeds. Set aside.
Mix cream cheese with your favorite seasoning. Stir well to combine. Stuff 0.5oz or 1/10 of mixture into each jalapeno. Wrap each pepper with one slice of bacon. Make sure it covers the opening where the stem was and the slit along side of pepper so cheese does not ooze out while baking. Secure with 2-3 toothpicks. Repeat with remaining peppers.
Place on wire rack over baking sheet or aluminum foil lined cake sheet. Bake 30-45 minutes until bacon looks golden brown turning peppers over frequently. Once done, place on paper towel to absorb excess fat.
When warm outside, GRILL THOSE SUCKERS!