Ingredients
1 package (8 ounces) cream cheese, softened1 cup shredded sharp cheddar cheese1 cup shredded Monterey Jack cheese6 bacon strips, cooked and crumbled1/4 teaspoon garlic powder1/4 teaspoon chili powder12 medium jalapeno peppers, stems removed, halved lengthwise and seeded1/2 cup dry bread crumbs2 tablespoons ketchup1/4 cup sliced almonds
Preparation
In a large bowl, combine the cheeses, bacon and seasonings. Spoon about 1 tablespoonful into each pepper half. Dip tops of stuffed peppers into bread crumbs.
Place a small amount of ketchup at the end of each popper; top with a sliced almond to resemble a fingernail. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 325° for 20-25 minutes or until golden brown.
