[EPawlick]

Originally Posted by Nematode

Hot pepper poppers

Hot peppers
1 lb Bacon fully cooked
1lb Cream cheese
Rosemary
(Alcohol if required)

Oven or grill @450

Use peppers conducive to cutting lengthwise and stuffing, think jalapeno, cherry pepper like that.
Cut in half stem to blossom end.
De-seed.
Check for heat level, if they are too hot, soak in vodka or other alcohol for 10-30 min till they mellow out. The heat goes to the alcohol, use caution if you want to sample it.
Chop bacon and rosemary and mix with cream cheese, fill pepper halves with mix, and place in baking pan, cook till done, somewhere around 8-10 min. They are best if pepper is not too floppy.

Easy prep tip, bake the bacon in the same baking dish as you will bake the peppers.
I usually do bacon at 425, and fork it around 3-4 times while its cooking in the oven.
Never any left overs of this one.

My personal chef (dh) took on your Jalapeno popper challenge with a twist. Preparation was easy and they weren't too not!