Stuffed Jalapeño Poppers

• 24 jalapeno peppers
• 1 1/2 (8-oz.) packages cream cheese, softened
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons pepper jelly
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 24 bacon slices

1. Cut stems off peppers. Cut each pepper lengthwise down 1 side, leaving other side intact; remove seeds and membranes using a small spoon. Rinse peppers under cold water to remove any remaining seeds.
2. Stir together cream cheese and next 4 ingredients. Spoon cream cheese mixture into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe a small amount of mixture into each pepper, and wrap each with 1 bacon slice. Secure with wooden picks.
3. Light 1 side of grill, heating to 400u0b0 to 500u0b0 (high) heat; leave other side unlit. Arrange peppers over unlit side, and grill, covered with grill lid, 22 to 25 minutes on each side.

peppers, cream cheese, fresh cilantro, pepper jelly, lime juice, salt, bacon

Taken from www.myrecipes.com/recipe/stuffed-jalapeno-poppers (may not work)