Jalapeno Poppers

I might get smacked for this, but I always feel like Jalapeno Poppers are a little too greasy, and. . . I don't know.  Just somehow wrong.  I've never been a huge fan.
But this last Super Bowl Sunday (no, we didn't watch any of the Super Bowl), seemed like a fantastic time to try this recipe out.  I had seen it the weekend before and thought, "OMFGthoselookgood."  And you know what?  OMFGtheyAREgood.
I really like that Aarti writes her recipes with a similar voice to me - with lots of editorial.  :)

1 8 oz container of lowfat/light cream cheese, at room temp
1 large Granny Smith apple, diced (cored too, duh)
3 green peppers, roots and tips sliced off and sliced thinly
salt
10 jalapenos
10 slices of bacon, sliced in half
20 toothpicks
** this makes 20 jalapenos with a little bit of the cream cheese mixture left over - oddly enough it is delicious on banana chips (I know, but my boyfriend used to be a stoner and he gets these weird ideas about things I'm cooking and other items in the kitchen for snacking and from time to time I humor him and he frequently finds some new delicious combination that makes me scrunch up my face and say no way), but I imagine on a bagel or toast or crackers or whatever, it's also delightful.

Preheat the oven to 375 degrees F. Line a baking sheet with foil or parchment.

In a large bowl, stir the cream cheese until smooth. Add the apples and scallions, plus as much salt as you like.

Slice each jalapeno in half lengthwise, and then scoop out the membranes and seeds.


Using that same spoon, fill each jalapeno half with the cream cheese mixture; fill until just over the rim of the jalapeno. Wrap each pepper with a bacon half and secure with a toothpick.
Line then up on the baking sheet and pop into the oven until bacon has browned on the bottom, about 30 minutes. Allow to cool for about 5 minutes so you don't burn off the inside of your mouth.  Trust me.