3/4 package cream cheese, depending on the size of your pepper, softened to room temperature
2 cloves chopped or minced garlic
2 tbsp finely chopped sun-dried tomatoes
6 fresh basil leaves, chopped
1 tsp salt
12 Jalapeño peppers (larger then average size will make them easier to stuff)
1/2 strip bacon per popper
Toothpicks (soaked in water to prevent burning on the grill)
1 stem fresh oregano, chopped
1 sprig of fresh thyme, chopped
Slice jalapenos in half lengthwise.
Remove the seeds unless you enjoy very spicy-hot poppers.
Press the filling into the opening of half of each pepper, being careful not to overfill as as it may pop out while cooking on the grill.
Place top half onto stuffed portion of jalapeno and wrap each pepper with 1/2 strip of bacon, securing the bacon with a toothpick.
NOTE: use one or two strips if desired.
HINT: if grilling a large number of poppers, consider using skewers to make things a little easier.