Ingredients
| 8 | ounces cream cheese |
| 1 1/2 | cups cheddar cheese, shredded |
| 2 | tablespoons grated Parmesan cheese |
| 1 1/2 | teaspoons garlic powder |
| 16 | fresh whole jalapeño peppers |
| 8 | pieces bacon, thinly sliced, cut in half crosswise |
Instructions
Mix together cream cheese, cheddar cheese, Parmesan cheese and garlic powder until thoroughly blended. Lay a jalapeño pepper on a work surface and cut a lengthwise sliver from the side, exposing seeds and white membrane. With the handle of a teaspoon, scrape out seeds and membrane, leaving the pepper hollow. Repeat for all peppers. Chop the removed pepper slivers and mix into cheese stuffing. Stuff each pepper with cheese mixture
and wrap in a half bacon slice. Secure with toothpicks. Grill stuffed jalapeños on a less hot part of a grill for about 30 minutes, until peppers are hot and juicy and bacon is browned. Yields 16 pieces
