Yields 12. Recipe is by George Krause.

12 fresh jalapeño peppers

8 ozs. Philadelphia Cream Cheese

1 lemon

1 lb. thin-cut bacon

1. Break the stem off of the jalapeños then halve, long ways, and remove the seeds. Give them a rinse through cold water for any remaining seeds. Allow them to dry on paper towel until ready to stuff.

2. Using a mixer combine the cream cheese, lemon zest, grated or chopped fine), and the juice of the lemon (strained) until thoroughly combined.

3. Fill one jalapeño with cream cheese mixture and wrap in 1/2 a piece of bacon. Place them all on a cookie sheet and bake at 300 degrees for 15 minutes then switch to the broiler for approximately 5 minutes or until bacon is cooked on top.

4. Allow them to cool and serve with sour cream if too spicy.