Spicy Jalapeno Poppers

1. Preheat oven to 400F. Wash all of your jalapeno peppers (for this, I am using 8 peppers). Foil a baking sheet and remove the stems of your peppers. 2. Slice each pepper in half, making sure that it is an even cut on each pepper. 3. Using a spoon, scrape out all of the guts of the peppers. You can leave a few seeds inside for extra heat if you’d like. 4. In a bowl, combine 5 oz. Cream Cheese, 1/4 cup Mozzarella Cheese, and spices of your choice. I used 1/4 tsp. Salt, 1/4 tsp. Pepper, and 1/2 tsp. Mrs. Dash Table Blend. 5. Pack the cream cheese mixture into each pepper, creating a mound that the other half will fit on top of. 6. Press the other half of the peppers into the cream cheese mixture, closing the peppers up like they were never cut. 7. Wrap each pepper in bacon, starting from the bottom and working your way up to the top. 8. Bake for 20-25 minutes or until bacon begins it crisp up and is cooked completely. Broil for additional 2-3 minutes to get a darker color and more crisp on the bacon. 9. Serve up – I served with a saute of broccoli, red pepper, and celery in the leftover bacon fat from the baking sheet.