Ingredients:
By Linda Schwartz Makes 10 servings 33 large jalapeño peppers 1 pound spicy sausage 1 bunch green onions 8-ounce package cream cheese, softened 1 tablespoon balsamic vinegar or Worcestershire sauce 1/8 to 1/4 teaspoon garlic powder 1 pound thin-sliced bacon

Instructions:
Prepare jalapeños by cutting off tops and removing seeds and membrane from insides, using an apple corer. Be careful not to poke holes in sides of peppers. Drain on paper towels. (I recommend wearing gloves for this spicy project.) Brown the sausage in saucepan. Chop onions fine in a food processor. Add browned sausage and process until meat is finely chopped. Add cream cheese, balsamic vinegar and garlic powder. Process until combined. Stuff peppers with sausage mixture using a jerky shooter, pastry bag or small spoon. Cover top of pepper with one-half slice of bacon, using a toothpick to secure. Place in jalapeño pepper cooker or custard cups, making sure peppers remain upright. Bake in a 350-degree oven for 1 to 1-1/2 hours. The longer they bake, the milder they are. All materials courtesy of Family Features. If you know someone who wants to learn more about family farming, get food facts, find more recipes or pose your own question to a farmer, direct them to www.FindOurCommon Ground.com