Recipe Submitted by: Teri Cohen10 – 12 medium size jalapeno peppers 1 8 oz block cream cheese (softened)1/2 cup shredded cheddar 1/2 cup shredded mozzarella10 – 12 slices bacon Cut peppers near stem. Hollow out inside of peppers, be careful to get all seeds. Make sure you wear plastic gloves as peppers can burn skin.Mix cream cheese and the shredded cheeses.Stuff peppers with cheese mixture. Be careful to wear gloves if not using a tool. I use a gun ( mini cocking gun ) normally used in making jerky.Wrap the stuffed peppers completely and tightly in bacon slice. Secure with tooth picks.Bake at 400 for approximately 10 minutes – flip over and bake another ten minutes or until bacon is done. If peppers are wrapped well, the mixture will not leak out much but expect a little leakage.Let cool and munch, these are to die for!