A bunch of Jalepeños (I had 8 big ones)
Cream cheese
Cumin
1/2 lb bacon
Cut your peppers in half. Scrape out seeds and veins. In a bowl mix half a block of cream cheese with a good shake of cumin. Fill each Jalepeños with the cream cheese mixture. Wrap a half slice of bacon around each stuffed pepper. Bake on a baking sheet at 400 for 15-20 minutes or until the bacon is crispy.
