Pepper Poppers

1 package (8 oz.) cream cheese softened

1 C. (4 oz.) shredded sharp cheddar cheese

1 C. (4 oz.) shredded Monterey Jack cheese

6 bacon strips, cooked and crumbled

¼ tsp salt

¼ tsp. garlic powder

¼ tsp. chili powder

1 lb. fresh jalapenos, halved lengthwise and seeded

½ C. dry bread crumbs

Sour Cream, onion dip, or ranch salad dressing

In a large mixing bowl, combine, cheeses, bacon, and seasonings; mix well.  Spoon about 2 Tbsp. into each pepper half.  Roll in bread crumbs.

Place in a greased 15 in x10 in x1 in baking pan.  Bake uncovered at 300º for 20 min. for spicy flavor, 30 min. for medium and 40 for mild.  Serve with sour cream, dip, or dressing.

Yield: about 2 doz.

Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands.  Avoid touching your face.

From Donna