Cheese Stuffed Jalapenos

(makes 50 peppers)

25 medium sized fresh jalapeno peppers
1 pkg. (8 oz.) cream cheese, softened
3 c. (12 oz.) finely shredded cheddar cheese
1 1/2 tsp. Worcestershire sauce
4 bacon strips, cooked and crumbled

Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5 to 10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside.

In a small bowl, beat the cream cheese, cheddar cheese, and Worcestershire sauce until smooth. Spoon 2 teaspoons mixture into each jalapeno half; sprinkle with bacon.

Placed on a greased baking sheet. Bake at 400F for 5 to 10 minutes or until cheese is melted. Serve warm.

Recipe from Taste of Home

Nutrition information per 3 pepper half serving:

Calories 141
Total fat 12g
Saturated fat 8g
Cholesterol 39mg
Sodium 200mg
Carbs 3g
Dietary fiber 1g
Protein 6g