Fry the bacon until crisp and set aside. Preheat your oven to 350°F.

Rinse the peppers and then pat dry. Slice off the stem and then cut the jalapenos in half lengthwise.

Take a small knife and remove as much of the seeds and membranes as you like. Remember, the heat is in the seeds and membranes.

You can also rinse the pepper again after removing the seeds to help in eliminating those hot oils.

In a medium bowl, add the cream cheese, parmesan cheese, and garlic, and mix well. If you like a lot of heat you can add those seeds and chopped up membrane back into the cream cheese mixture.

Crush the bacon with your hands and add to the mixture and stir until well blended.

Spray a cookie sheet with Pam or similar oil.

Using a spoon, mound the cream cheese mixture into the jalapeno pepper and top with a sprinkle of cheddar cheese. Push the cheese into to the cream cheese mixture so it sticks.

Place the stuffed jalapeno popper on the cookie sheet and continue until all the peppers are filled.

Place cookie sheet in the middle of your oven and bake for 25 to 30 minutes or until the tops are golden brown.