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Grilled Jalapeno Poppers

Fresh Jalapeno Peppers
Cheese (cheddar, cream, cheese, or any type that melts well)
Bacon (1-slice for each pepper)

Cut the top or stem end off the pepper. With a small paring knife clean out as many of the seeds and membranes as you can from the peppers. Fill the pepper with cheese. Wrap the bacon around the pepper from end to end (this helps seal the cheese in) and then spiral the bacon around the pepper. Insert one to two toothpicks through the bacon and pepper securing the bacon to the pepper. Cook on a medium heat grill, turning several times, until the bacon is brown and crisp. Serve warm.
Meatless Option
Cut the pepper in half, leaving the stem end intact. Clean out the seeds and membrane. Fill each pepper half with cheese. Insert a couple of toothpicks through the pepper halves sideways. This helps to keep the peppers from falling though the grill grates. Grill pepper side down until the pepper starts to char a little and cheese begins to brown. Serve warm.

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