We have several different pepper plants, and I can't even tell you how easy they are to grow in Southern California--just watered daily and "fed" once a month, we have all the peppers we could want all year off of three plants. One of my favorite things to do with them is this simple snack.
1 dozen jalapenos, cut in half, seeds and membranes removed
8 oz. Neufchatel cheese, softened (or cream cheese)
8 oz. bacon, fried crisp and crumbled
Preheat oven to 350 degrees.
Place halved jalapenos on flat baking sheet.
In a bowl, combine cheese and bacon, stir to mix well.
Fill each jalapeno half with a mound of the cheese/bacon mixture.
Repeat with the rest of the peppers.
Bake for about 20 minutes or until cheese is hot and bubbly. Add 5 minutes for browning of cheese if desired.
