My jalapeno pepper plant is producing like crazy right now! This is one of the best ways I know to use up a bunch of them - and they certainly don't last long (at least not around here).
jalapeno peppers, halved lengthwise and seeded
cream cheese, softened
cheddar cheese, grated
salt and pepper
1 slice of bacon (uncooked) for every 4 pepper halves
The amount of cheese you need will obviously depend on how many peppers you have to fill. Start with about 1/4 to 1/3 cup cream cheese and stir in about half as much grated cheddar (you can add a bit more if you want, you just want to end up with a bit more cream cheese than cheddar in the mix). Add salt and pepper to taste. Fill the jalapenos pretty generously with this mixture. Cut the bacon slices into 4 equal size pieces and wrap a piece around each stuffed pepper. You can secure the bacon with a toothpick if you want; I usually just tuck the ends underneath the bottom of the pepper. Place the peppers in a baking dish large enough to hold them all without crowding them too much. Bake at 350F for about 25 minutes or until the bacon is cooked and a little crispy.