Jalapeno Poppers

So you wouldn't think that I would be eating these after being sick. Well... that's because my sickness is pregnancy and I don't eat normal people food. This is what we had for dinner last night with a baked potato. I know, it is odd. But it was delicious.
This pregnancy has really gotten in the way of my cooking. The thought of food makes me nauseated, which makes me sad. I don't want to spend a lot of time in the kitchen because the heat gets to me. It's a pain.
Anyway, back to deliciousness. Our local store had these enormous jalapenos on sale for sure cheap and looked so inviting. I knew we had to make these. My friend, Amy, introduced me to this recipe. It is delicious, simple, and fast. My favorite things about a recipe lately. Try them! They are perfect for a party!

Jalapeno Poppers 

4 jalapenos
1/2 cup cream cheese
8 slices of bacon
Olive oil or cooking spray

Cut jalapenos in half, including stem, so each half has a little stem handle. Scoop out seeds and veins. the more vein you leave, the more spice you have.
Drizzle olive oil on pan and rub pepper halves in it - both sides. Or, I just spray w/ cooking spray.
Warm up cream cheese in the microwave for about 20-30 seconds.
Load each half with a tablespoon or so of cream cheese. (My jalapenos were enormous so they took a little extra - I'm not complaining.)
Cook bacon until just before crisp, you can use a microwave tray nuke for about 4 minutes.
Immediately roll bacon around stuffed pepper, securing with a tooth pick if needed. Bake in hot oven (500 degrees or so) or on broil for a couple minutes until they're hot and the bacon is crispy.

If you prefer soft peppers, you can bake the longer or just broil the peppers to your desired softness for a few minutes before you stuff them then follow the above directions.