4 Large Jalapenos, halved, seeded
1-12 toothpicks
4- 8 slices Turkey Bacon (crisps up well on the grill)
4 oz. Cream Cheese, room temperature
2 T. finely Grated Cheddar Cheese

Mix cream cheese and cheddar cheese. Take a T. and stuff a jalapeno half, making it fairly level. Run spoon along the outside edge so no cheese is hanging over the sides. Repeat for remaining half peppers. Wrap each half with 1-2 pieces of turkey bacon – 2 for large peppers. The bacon should encircle the jalapeno, completely covering the filling and as much of the pepper as possible. You do not want the filling to be able to spill out if the jalapeno tilts while on the grill. Use toothpicks to secure the bacon in place. Place peppers on your hot grill, filling side down and cook 4-6 minutes and then turn them over and cook the other side an additional 4-6 minutes. The bacon should be crisp and beginning to blacken, the filling hot and creamy, and the pepper softened.