Jalapeno Bacon Poppers (Joycelyn)

12 Jalapeno peppers
1 8 oz. pkg cream cheese
1 cup finely grated sharp cheddar cheese
8 slices uncooked bacon

Cut tops off peppers, cut in half lengthwise and remove seeds.
Drain on a paper towel.

Preheat oven to 400 degrees

Fill each halved pepper with cream cheese. Place filled peppers on a plate and sprinkle with grated cheddar cheese.
Cut each slice of bacon into 3 pieces. Wrap one cut slice of bacon around each cut pepper (swirl bacon around the pepper) Place peppers on a foil lined cookie sheet.
Bake peppers for 15-20 minutes or until bacon is crispy. Cool slightly and serve.