Pepper Poppers

Pepper Poppers
I love these - but I can’t eat the jalapeno - too old I guess - but it doesn’t stop me from using pepperoncini in place of them! Or be a piggie - stuff some mild banana peppers. Stuff the peppers, then stuff yourself!

1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1 pound fresh jalapenos, halved lengthwise and seeded
1/2 cup dry bread crumbs
Sour cream, onion dip or ranch salad dressing

large bowl, combine the cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs.

Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 325° for 15 minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild. Serve with sour cream, dip or dressing. Yield: about 2 dozen.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.