Bacon Cheddar Poppers
12 to 16 whole fresh jalapeños
1 block (8 ounces) cream cheese, softened at room temperature
1 1/2 tablespoons (half a packet) dry Ranch dressing mix
1 cup shredded cheddar cheese
8 to 10 pieces bacon, cooked and crumbled
Preheat oven to 375 degrees F. Cut the jalapeños in half, lengthwise. Remove the seeds and membranes. Use a mixer to beat together cream cheese and dry Ranch mix. Line a baking sheet with foil and spray foil with cooking spray. Stuff each jalapeño half with cream cheese mixture. Sprinkle a little cheddar cheese and bacon on each pepper half. Bake poppers for 10 to 20 minutes or until peppers start to get a little soft and cheese is melted.
You can also grill poppers over low or indirect heat.