Cut jalapenos in half long way and deseed and devain them (for mild) for hot leave with seeds. (I wear gloves to deseed)

Wash them and pat dry

Stuff with cream cheese. (As little or as much as you would like)

Run bacon under cold water to prevent from shrinking to much. Wrap stuffed jalapenos in bacon and secure with a tooth pick.

Place all peppers on a foil wrapped deep dish cookie sheet.

Cook at 350℉ for 20-30 minutes. The longer you cook the more tender the pepper is. As long as bacon is done peppers are okay if you like a little crunch.

Let cool for about 10 minutes. Place on a plate linned with paper towels to drain and remove tooth picks.