Jalapenos 15-20(Depending how full you stuff them)

2 pair of RUBBER GLOVES!!!!! AGAIN I SAY RUBBER GLOVES!!! Made the mistake the first time after I finished mixing, cutting and stuffing the Jalapenos. I washed my hands and had to use the restroom.... you fill in the rest.

1.) Set cream cheese out to get to room temp.

2.)Brown Sausage drain well let cool. Bacon same deal. IF THE MEAT IS HOT THE CREAM CHEESE GETS TO RUNNY AND MAKES A MESS.While they are cooling I cut my Jalapenos and de-seed them. Depending on how hot you want your peppers, I usually leave some of the veins in.

3.) Once meat is cool, chop the bacon up fine.

4.) large bowl add the sausage and bacon. Pour the Parm. Cheese and mix well. Add the cream cheese and with rubber gloves on mix well.

5.) Preheat oven to about 375.

6.) stuff your half peppers in the amount you want. The more you stuff the softer and greasier the peppers will be. If you want them hot leave some ribbing in the jalapeno halves.

7.) I bake mine until the top of the cheese mixture gets the little brown crust forming, take out of oven and sprinkle shredded cheese over each one.