12 large jalapenos, spaghetti sauce, cream cheese or pepper jack-shredded, and panchetta
Remove top and stem – discard. Remove seeds and ribs using a carrot slicer. Fill with spaghetti sauce followed by cheese. Cover top with panchetta. Secure with 2 tooth picks at 90 degree angles. Cook over indirect heat in Jalapeno cooker stand for 60 minutes (longer you cook, the less heat in the jalapenos).