Step 1: Ingredients
Bacon - I like hormone free, meaty, natural bacon like this brand. You need 1 slice of bacon per pepper. I bought 3 - 12 oz. packages for 50 large peppers. Smaller peppers will use about 1/2 slice.
Cream cheese - I like Raskas because it is rBGH free. or 3 - 8 oz. packages of Philly brand for 50 large peppers. Gauge accordingly, smaller peppers will use less.
Gloves - nitrile, vinyl, or latex. Just be sure to wear the gloves, and don't touch eyes, mouth or mucous membranes.
Ventilation - a fan or open window to keep you from breathing so many hot pepper fumes.
Step 2: Prepare the Peppers
Step 3: De-seed the Peppers
Step 4: Stuffing the Jalapenos
Step 5: Wrap Each Pepper in Bacon
Cover the ends so the cream cheese doesn't come out during cooking.
You can stretch the bacon as you wrap to help it stick together.
Plan on using one slice of bacon per pepper, though you may use less for smaller ones.
More bacon was needed for these larger peppers.
Step 6: Bake and Serve
There will be juices from the peppers, and some grease from the bacon, drain several times during baking.
Turn each pepper to brown evenly and to prevent them from sticking to the pan.
Plate and garnish with tomato and cilantro for color.
Note the bacon wardrobe malfunction. These particular jalapenos were so large, that one piece of bacon did not fully cover the ends of each pepper and some cream cheese loss occurred. However, they were delicious.