Jalapeno Pepper Poppers

There was a time when men who felt the primal urge to demonstrate their mastery of fire to prepare the flesh of the beast they had slain or roast the efforts of their labors in the field, they were forced out of there shelter into the naked elements. But, of late we have begun to assert our culinary prowess inside the kitchens our castles.

Today's recipe is a demonstration of one of my first victories of battling the intense heat of the formidable jalapeno into submission.

Seriously, this is a formula I've been tinkering with for some time and now I'm ready to share it.

Ingredients

12 Jalapeno peppers.
8 ounces Philadelphia Cream Cheese
8 Pieces Oscar Myer Precooked Bacon
Juice of one lemon
6 Slice Sargento Provolone Cheese

Tools
Ronco Six Star Knife Set
Tupperware 1 Quart Colander
Cuisinart 9 by 14 Cutting Board
Pampered Chef Large Round Stone Baking Sheet
2 Quart Corelle Bowl
Spoon

Procedures
Preheat Oven to 325 degrees
Microwave 8 strips of bacon on high for 45 seconds

Combine Philadelphia cream cheese in Correlle Bowl with 8 Slices crumbled bacon.
Slice the lemon in two pieces (Rolling the lemon first make it easier to squeeze the juice from).
Squeeze the juice from the lemon halves into the mixture and mix it in.

 

Slice the peppers down the center.
Use a spoon to scrape the seeds and pulp from the peppers.

Fill the peppers with the cream cheese and bacon mixture.
Slice the Sargento Provolone slices into sixths and top the stuffed peppers.
Bake the peppers on 325 for 25 minutes.
Remove the peppers when the cheese has reached a golden brown.

Here are some tips on how to choose the best Jalepeno peppers.
Select peppers that are 2 to 3 inches in length and are roughly bullet shaped.
Look for dark green color but be wary of those that have begun to turn red because the taste begins to sweeten and are not ideal for this recipe.

Here is a photo array of the preparation tools and process.