10 jalapeno peppers
6 slices bacon, cooked until crispy
8 ounces cream cheese
1/2 cup shredded cheddar cheese
1/2 cup brown rice, cooked/prepared
1/4 cup fresh cilantro, coarsely chopped
1/2 teaspoon ground cumin
Preheat oven to 400°. Slice jalapeno peppers in half lengthwise and core. Lightly oil a baking pan and set jalapeno peppers on top, skin sides down. Chop bacon and add to a mixing bowl. Add cream cheese, cheddar cheese, rice, cumin and cilantro. Mix well. Stuff each jalapeno half with the cheese-rice mixture. Bake 12-15 minutes, or until the stuffing is bubbly. Serve!