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    Source of Recipe


    List of Ingredients

    20 jalapenos

    1 bag of bacon crumbles (or 1/2 lb. of cooked/chopped bacon)

    1 brick cream cheese (or low-fat cream cheese)

    3 c. shredded cheddar

    1 tablespoon Worcestershire sauce and salt-to-taste.


    1. Halve and seed the peppers, then boil the halves for about 5 mins to soften them slightly and take away a tad of the heat.
    2. In the meantime, mix all the other ingredients EXCEPT for the bacon and put the mix in the fridge for at least a half-hour.
    3. Drain peppers and cool on a towel. When cooled, fill each pepper with the cream cheese mixture then top with crumbled bacon.
    4. Bake at 350 for about 15 mins or until bubbly. If there are every any leftovers (hardly ever), they are GREAT chopped up and put into scrambled eggs the next day!




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