Preheat oven to 350F

1. Cut the top off of each pepper and completely remove all seeds and the ridge-like membrane from inside the peppers

2. Wash each pepper with cold water

3. Combine the cream cheese, cheddar cheese, and Italian seasoning in a medium mixing box and mix thoroughly.

4. Using a small spoon or spatula spoon in the cheese mixture into each pepper stuffing it completely and slightly mounding it on top.

5. Cut a piece of bacon roughly 3-4" long (depending on the girth of the pepper it may need to be longer or shorter) and drape the bacon over the top of the pepper forming a cap. Secure in place with a toothpick pushing in from one side through the bacon and out through the other.

6. Set in place inside a Jalapeno Popper cooking rack

7. ***I suggest either placing the popper cooking rack onto a cookie sheets with edges or placing tin foil on your oven rack under the poppers as they will drip natural oil that will make your oven smell.

8. Cook at 350F for roughly 30 minutes to cook the bacon sufficiently

Let Cool and eat whole if possible as the bacon flavors all come together nicely with the cheese