10-12 jalapeño peppers, stems and membrane removed and halved
8 oz Neufchatel cheese, at room temperature*
4 oz extra sharp cheddar cheese (I used Cabot Seriously Sharp), grated
1/2 small onion, diced
1/4 cup cherry-raspberry jam
5 slices thick cut bacon, cut into thirds
Preheat oven to 400. Line a baking sheet with foil. Place the peppers, cut-side-up on the pan. Set aside.
In a medium bowl or in the bowl of a stand mixer, mix together the neufchatel, cheddar and onion. Spoon into each pepper, filling it completely. Spoon a small amount of jam on each pepper. Top each with a slice of bacon, tucking the ends under the pepper. Secure with a toothpick. Bake for 20 minutes or until the pepper is hot and the bacon is cooked and crispy.
*AKA light cream cheese, not the French cheese of the same name