Jalapeno

How to store:

Store peppers at 55°F for up to two weeks.
Peppers will keep in the refrigerator if it is not too cold; rinse the fruit with water, pat them dry, and place them in a perforated plastic bag in the crisper section of the refrigerator. (You can purchase perforated plastic bags or make your own by punching 20 holes in a medium-size bag; use a hole punch or sharp object.)
Peppers should not be stored at temperatures cooler than 45°F. Peppers stored at temperatures too cool will soften or shrivel and can develop pitting, water-soaked areas, and decay.
Harvested peppers that have begun to change color will continue to ripen when kept at room temperature for three days. Peppers that haven’t begun to change colors but are at or near full size can be eaten green
Peppers with blossom end rot or sunscald should be used as soon as possible and should not be stored because they will decay more quickly.

Step 1 - Preheat the oven to 400 degrees. Line a sheet pan with foil and coat it with cooking spray.
Step 2 - Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and ribs.
Step 3 - In a medium bowl mix together the cream cheese, cheddar cheese, onion powder, salt and pepper.
Step 4 - Fill each jalapeno half with the cheese mixture.
Step 5 - Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.
Step 6 - Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.

Jalapeno are a spicy chile. Red jalapenos are spicier than green jalapenos.