Grilled Stuffed Jalapenos

Drain and chop can of water chestnuts and place in a Ziploc bag with Worcestershire and brown sugar. Place in the fridge overnight (these can soak for as little as 2 hours, but we like them really marinated).

Drain chestnuts and combine with softened cream cheese.
Slice jalapenos lengthwise for easier handling and serving and remove seeds (and ribs for a milder pepper).

Slice bacon strips in half.

Fill pepper with cream cheese mixture. Wrap with bacon and secure with a soaked toothpick (letting the toothpicks soak in a bowl of water prevents the ends from burning).

Grill over indirect heat at about 350 degrees until bacon is done.