Bacon slices, cut into thirds
Cream cheese, softened to room temperature
Wash and dry the jalapeños. Cut off stem ends, split in half lengthwise. Using a spoon, scrape out the seeds and membranes.
Stuff each half with softened cream cheese. A spoon is ideal to scoop, stuff, and smooth the cheese.
Wrap each stuffed half pepper with a bacon piece. Secure with toothpicks, if desired.
Place stuffed and wrapped peppers on a rack over a pan. Bake at 375 for 20 to 25 minutes.
This recipe comes from The Pioneer Woman Cooks. You don't want to miss the original version, because of the wonderful text with step by step directions, all illustrated with beautiful photographs. In fact, you don't want to miss the home page of The Pioneer Woman website, which has all sorts of interesting sections, and is beautifully done.