Original Recipe: (see notes, I used much smaller quantities)

24 medium fresh jalapeno peppers
1 package (8 ounces) cream cheese, softened
3 cups (12 ounces) finely shredded cheddar cheese
Parmesan cheese (my addition, per a comment I read)
1-1/2 teaspoons Worcestershire sauce (I used Bragg's)
4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled (did not use)

Original Directions:

Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside.

In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon.

Place on a greased baking sheet. Bake at 400? for 3-5 minutes or until filling is warmed. Yield: 4 dozen.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Stacy's Notes: I had four nice size jalapenos that Linda had given Tim. I used disposable gloves, cut them in half and scooped out membranes and seeds. I did NOT boil them first. I softened a block of cream cheese and used 1/3-1/2 of it. Eyeballed some shredded cheese (I had colby jack open) and also added a couple of pinches of parmesan cheese, per one of the comments. I eyeballed Bragg's liquid aminos instead of Worcestershire. I had some bacon bits in the pantry that I sprinkled on two of the halves. Did not boil first and baked in a 350 degree oven for about 18 minutes. Tim liked them and ate every one of them. So make these again for him! :)