Jalapeño Poppers

Here's one of the appetizers I am making for Christmas Eve.  I looked at a lot of recipes and combined a few.  I didn't want to deep fry them since I am taking them to someone else's house to heat. Heather says you can get milder jalapeños by looking for peppers that started to ripen and turn red.  I couldn't find any of those so they might be spicy.

12 large jalapeño peppers
4 ounces cream cheese, softened
4 ounces cheddar cheese, grated
1 slice bacon, fried and crumbled
3/4 Cup dry bread crumbs
1/4 Cup butter

Chop the tops off peppers and slice peppers in half. Scrape the seeds out of each pepper to make little jalapeño canoes. Chop the tops finely and add to a mixing bowl with the cream cheese, cheddar cheese and bacon. Use a small spoon to fill the canoes or transfer the mixture to a re-sealable plastic bag, snip off the end and squeeze the mixture into the hulls of your jalapeño canoes.

Melt butter and mix with bread crumbs. Top each pepper with a bread crumb crust.  Arrange the peppers on cookie sheet and roast for 15 minutes in 425 oven.

Note:  Remove all of the seeds and white membrane from the peppers to remove the most spice.