Jalapeño Poppers

Jalapeño poppers are one of my favorite foods that I like to make during summer. They are easy to make and the flavor is amazing. The jalapeño's distinct flavor develops a slightly smoky flavor, while the cheese filling adds a creamy, and somewhat pungent flavor. Serves 6-8 people.
Ingredients:
1 (8 ounce) block of cream cheese, softened. You may need another block of cream cheese so buy one more just in case. You can use any kind of plain cream cheese except fat-free.
1 Cup cheddar cheese, shredded. I prefer using sharp cheddar cheese but mild or medium will work too. You may need another cup.
Salt and pepper to taste
1/2 teaspoon dried oregano, or 1 teaspoon finely chopped fresh oregano
14-18 fresh medium sized jalapeños. You can use other peppers that aren't very spicy such as mild banana peppers or something similar.

1. Mix the cream cheese, cheddar cheese, salt, pepper, and oregano in a medium bowl; set aside. Cut the peppers in half length wise. Remove the seeds and white pith. You may want to use surgical gloves to avoid burning hands. Stuff the peppers with the cheese mixture using your hands or a small spoon. If there isn't enough of the cheese mixture make 1/4 of the recipe or half of a recipe more depending on how many peppers are left to stuff.
2. Place the stuffed peppers on a grill pan. Preheat your grill to medium heat 10 minutes before grilling the peppers. Grill the peppers for about 10 minutes, or until the cheese mixture is melted and the peppers are slightly charred on the bottoms. Keep your grill lid closed during the grilling process. Be very careful removing the grill pan because it will be unbelievably hot. Use two, maybe even three hot-pad holders when you are bringing the grill pan inside. Just don't burn yourself or anyone else!
3. Let the peppers cool down 5 minutes and carefully remove them with a small spatula. The pan will still be quite hot so be careful if you have any kids. 

Adapted from a Cooking Light recipe