Slice jalapeños lengthwise without cutting all the way through. Remove seeds and veins. Stuff with cheese; close back up. Wrap a half-slice of bacon around each jalapeño and secure with a toothpick. Grill on each side for 2 or 3 minutes, until bacon is cooked and cheese is melted.
Tip: Testing the heat on a charcoal grill or over a campfire is easy...if you can hold your hand 5 inches over the coals for 2 to 3 seconds, the coals are hot; 4 to 5 seconds means the coals are medium, and a full 6 seconds means the heat is low.
This Stuffed Jalapeño Peppers recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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