30 jalapeno peppers
2 bricks cream cheese
1 pound bacon
1 onion, diced
2 c shredded cheddar cheese
Slice bacon into small pieces and cook in frying pan. When almost done drain off the fat and add the diced onion to the pan. Cook until onions are almost cooked through. Add cream cheese and stir until melted. Add cheddar cheese and stir it up. While this mixture is cooking halve & seed the peppers. Stuff the cream cheese mixture into the peppers and place on a baking sheet. Bake at 350 for about 20 minutes, or until the peppers have softened.
Here's what I do:
*Place bacon in freezer for about 30 minutes before needed, it makes it easier to slice through.
*I prepare the jalapenos while making the filling.
*ALWAYS wear gloves when handling the peppers. If not you will be sorry!
*Keep in mind, the more seeds & white membrane you leave in the pepper, the hotter they will be. If you like spice, leave some seeds in. There is no way to tell how hot the peppers are until you eat them. Kind of makes life fun :-)
*Some people add chopped mushrooms to the filling, and actually the original recipe I have for these does. I do not put them in there because...well...I think they are nasty!
*If you have filling leftover, it goes great in mashed potatoes...just sayin'...