Fresh jalapenos (we went for the 3” or so long ones)

Onion and Chive soft cream cheese

Thick cut hickory smoked bacon (we used Oscar Meyer)

Preheat oven to 385 degrees Fahrenheit. Cut peppers in half so you get two complete “boats”. Remove seeds and membranes (leave more or less if you like heat).  A grapefruit spoon is perfect for doing this. Fill with cream cheese. Wrap with a third of a slice of bacon. You can use a toothpick to anchor or do like we did and just put the seam on the bottom on our broiler pan since it has those convenient divots.

Bake for 40 minutes (this got the bacon well-cooked but not hard and the peppers soft).   Let sit for about 5 minutes after removing from oven. Our peppers had a nice hit of spicy heat but weren’t so hot that I couldn’t snaffle them down in short order. 10 peppers make a good meal for two people, you may go for fewer if you have a side.

For a beverage you need something that can stand up to the peppers, for that we looked to Franzia Dark Red Blend – a dark red blend for their premium line.   It’s a very nice blend, not too tannic or too soft, and for around $20 for 5 liters, it’s worth a look

(Cribbed from the Wife)