There are only 3 ingredients:
cream cheese (block form)
First I wipe off the japapenos witha damp paper towel. I usually wear plastic food prep gloves so the jalapeno juice doesn't get under my ring and burn for the rest of the day. Cut the jalapeno tops off and slice lengthwise. Remove the seeds.
Next, take some cream cheese and place it into the jalapeno. It doesn't have to be exact or perfect. After all the jalapenos are filled with cream cheese, wrap the pepper with a half slice of bacon. This part can be a little tricky but you can stretch the bacon around it twice. Also you might have to rewrap so that the bacon end ends up on the bottom of the pepper. That will keep the bacon from unwinding while baking.
Place the finished jalapenos on a baking sheet (you can use aluminum foil for easier cleanup. I usually bake them at 350 degrees for about 30-40 minutes. The jalapenos are more of an olive color when done or not as vibrant green when they were raw. Note: the finished product is very greasy (after all, it's bacon) so drain on some paper towels. Wait about 10 minutes before serving because the cream cheese is VERY HOT. Usually these are not very spicy but I found out it just depends on the jalapenos. The batch that I made for the photos came out really spicy.