From Treva Milheiser of Princeton
12 jalapeno peppers
1 cup cream cheese
1/2 cup Parmesan cheese
1 cup leftover brisket, pork or steak cut up or chopped
1-1 lb. pkg precooked bacon
Cut peppers lengthwise, remove all seeds and veins, and wash. Mix cream cheese, Parmesan and meat together. Add in steak seasoning to taste. Spoon mixture in to the hollow of each pepper, wrap with one slice of bacon an secure with toothpick.
Preheat grill to medium-hot. Place peppers on wire rack or basket on grill until mixture is warm. Serve immediately.
I would think this could be fixed in the oven.
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