Bacon-Wrapped Jalapeno Poppers

This is a Rachel Ray recipe.  Delicious!  It's hard to keep the bacon and pepper top on while cooking.  It works best to put them in a grilling basket and close the tops with toothpicks or make sure the bacon is wrapped tight around the stem and move it carefully when grilling.  These can be very spicy depending on the pepper.

Recipe:

6 jalapeno peppers
1 C shredded pepper-jack cheese (can sub colby/jack or cheddar)
2 Tbs chopped cilantro
6 slices bacon

Cut tops off peppers about ½ inch down. Take out seeds. Mix cheese and cilantro together and stuff peppers. Put pepper top back in place and hold while sticking skewer through from bottom to top to hold the top on. Wrap each piece of bacon all around each pepper. Grill, turning, until bacon is crisp. Works best in grilling basket.

My Oven Variation:
Reduce bacon to 3 slices, cook and chop.
Add 3-4 oz softened cream cheese.
Add ¼-½ tsp ranch dressing mix

Cut pepper in half lengthwise, stems on.  Remove seeds and place peppers on baking tray.  Mix all ingredients together, reserving ⅓ C cheese for the tops.  Using a spoon or piping bag, fill the halved peppers with the filling.  Sprinkle the remaining cheese on top and bake at 350°F until peppers are cooked to your liking.