Pepper Popper Fingers

Pepper Popper Fingers
1 pkg. (8 oz.) cream cheese, softened
1 cup (4 oz.) shredded sharp cheddar cheese
1 cup (4 oz.) shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled
1/4 tsp. garlic powder
1/4 tsp. chili powder
12 medium jalapeno peppers, stems removed, halved lengthwise and seeded
1/2 cup dry bread crumbs
2 Tbsp. ketchup
1/4 cup sliced almonds
----------
In a large mixing bowl, combine the chesses, bacon and seasonings. Spoon about 1 tablespoonful into each pepper half. Dip tops of stuffed peppers into bread crumbs.

Place a small amount of ketchup at the end of each popper; top with a sliced almond to resemble a fingernail. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 300° for 25-30 minutes or until golden brown.