Stuffed and Wrapped Jalepenos

"Poppers" have always been a much craved restaurant appetizer for me.  Here is a variation that doesn't involve deep frying.  The nice thing about using your own jalepenos from the garden is that you can control exactly how much spice you want.  These are a low effort and yummy summer hit with family and guests.  The basil and sun dried tomato have been my personal addition to this idea found on the internet.

Ingredients:

10 fair sized jalepeno peppers
10 slices of bacon
1/2 cup of cream cheese
1 tbsp of fresh basil chopped finely
1 tbsp of sun dried tomatoes chopped finely

Preheat oven to 425 degree F.  Wash jalepenos, trim stem and cut in half lengthwise.  For the mild palate, remove all seed and rinse peppers again.  I like to keep some fire, so I clean out the insides but leave some seeds. The more seeds, the more spice!  In a separate bowl, combine cream cheese, basil and sun dried tomatoes.  Use a butter knife to fill the jalepenos with cream cheese mixture; level off flat with the knife.  Cut bacon slices in half and cook partially in pan or in microwave, so that bacon will get crispy more quickly in the oven. Wrap each stuffed jalepeno with a half slice of bacon and secure with a toothpick.  Place on a non-stick oven pan and cook for about 10 minutes.  You want the peppers to be cooked (softer), and the bacon to be crispy.  Too long and the cream cheese will become a liquidy mess, so watch them carefully.  Let  cool and serve.