Grilled Cream Cheese-Stuffed Jalapeno Peppers
6 fresh jalapenos
1 (8 ounce) block cream cheese, softened
6 slices thin bacon, sliced in half

Slice each pepper in half, lengthwise. Remove stem. Carefully clean
out all the seeds and white membranes. Use plastic gloves and clean
peppers under cold running water. Dry with paper towels.

Spoon cream cheese in each pepper half. Wrap a piece of the raw bacon
around each piece of pepper and secure with a wooden pick. Grill over
hot coals until the bacon crisps.

Low fat version: Substitute fat-free cream cheese. And instead of
bacon, use strips of fat free lunch ham.

NOTE: If desired, mix some shredded Cheddar cheese into the cream
cheese for a taste difference. Or try any of the flavored cream
cheeses such as salmon or onion.