While visiting our daughter, Angie, in July, she showed me that she had purchased THE PIONEER WOMAN'S COOKBOOK. I read Ree Drumond's blog frequently, but had not seen the cookbook which can be purchased here.
I did not take the time to copy the recipe, so this is kind of my own rendition, giving total credit to The Pioneer Woman.
1 8 oz block cream cheese
shredded cheddar and monterey jack cheese
I cut the jalapenos is half and scraped out the seeds and membranes. It is best to wear a plastic glove for this task. Then mix the softened cream cheese with the shredded cheddar/monty jack cheese. Stuff the pepper halves with the cheese mixture. At this point, you can top the cheese with drained crushed pineapple. It is a nice touch. Cut 6 thin slices of bacon in half and tightly wrap around the stuffed pepper and fasten with toothpicks. Bake at 325 degrees for 1 hour. I lay the peppers on a cooling sheet that is positioned on top of a baking sheet. This gives the heat a chance to get underneath the peppers and cook them through.
Amazingly, one pepper can be very mild and the next one will blow your brains through the roof! I don't think there is any way to judge these peppers. I do know that MEN absolutely love this appetizer. They go over quickly at a potluck where you are asked to bring something.