Ingredients

• 12 slices hickory-smoked bacon , cut in half crosswise
• 12 large jalapeno peppers , halved lengthwise and seeded
• 1 , 6 ounce
• 6 ounces shredded Cheddar cheese
• 1 tablespoon Worcestershire sauce

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place bacon in a skillet over medium heat, working in batches, and cook until bacon is translucent and still flexible, about 2 minutes per side. Set bacon aside.
3. 3 Trim membranes from jalapeno pepper halves to reduce heat. Rinse peppers and set aside.
4. 4 Place whipped cream cheese and Cheddar cheese into a bowl and mix until well blended; stir in Worcestershire sauce. Spoon cheese mixture into a pastry bag fitted with a large tip. Pipe the cheese filling generously into the pepper halves. Top each filled pepper with a precooked bacon strip and arrange onto prepared baking sheet.
5. 5 Bake in the preheated oven until cheese filling is bubbling and the bacon strips are lightly browned, 8 to 14 minutes. Serve hot.

Nutrition per serving