Here's a picture of the bounty that I harvested a couple of weeks ago: tomatoes, jalepeno peppers, habanero peppers, green peppers, and banana peppers:
JALENPENO POPPERS WITH BACON
-Jalepenos
-Cream Cheese
-Bacon (not thick cut)
***Please wear gloves when chopping up jalapenos!
1) Cut off top of jalepeno, slice in half and remove seeds.
2) Fill the cavity with cream cheese.
3) Wrap a half slice of bacon around each filled pepper
4) Place all poppers on a baking dish and bake at 400 F for about 30 minutes
To preserve the poppers, simply fill them with cream cheese and place these on a baking sheet. Put in freezer, when they have frozen put them in gallon freezer bags. When you’re ready to cook them just wrap each frozen popper with a half slice of bacon and bake at 400 F for 30-45 minutes. Easy!