Good Stuff Jalapeno Poppers

25-30 jalapeno peppers

1 8-ounce package cream cheese, softened

3 cups shredded cheddar cheese (We like to use the Mexican Blend.)

2 teaspoons Worcestershire sauce

6 slices of bacon, cooked and chopped

Preheat oven to 400F.

Slice jalapeno peppers in half and remove seeds.

Meanwhile, bring a large pot of water to a boil.

Blanch peppers in boiling water for 3-5 minutes.

Drain well and pat dry with paper toweling.

Combine cream cheese, cheddar cheese, and Worcestershire sauce until well blended.

Fill each pepper half with a teaspoon of cheese mixture.

Arrange filled peppers on a baking sheet lined with parchment paper (for ease in clean up).

Sprinkle bacon on top of each popper.

Bake for 5 minutes until cheese is melted. (Serves 25ish...2 pepper halves per if anyone only eats 2)