NOTE: Jalapenos can be very hot. Wear rubber gloves if you have skin sensitivity or if you are into your cups.

Keep hands away from face and eyes. Wash hands thoroughly when finished handling peppers. This takes 10 minutes of prep time and about 10 minutes to cook. You will need:

12 large jalapeno peppers

1 cup Mexican-blend shredded cheese

6 thick slices bacon

Slice peppers from stem to tip on one side. Carefully squeeze ends of pepper (like a change purse) and scoop out seeds and veins with a small spoon. Stuff each pepper with shredded cheese. Cut bacon slices in half. Wrap each pepper with a piece of bacon and secure with a toothpick. Preheat grill. Grill peppers 3 to 5 minutes on each side or until bacon is cooked, but not crisp. Remove from grill and serve while hot. Serves six. Recipe courtesy Sandra Lee

— www.foodnet.com