Slice each jalapeño in half lengthwise using a sharp knife, then carefully remove the seeds and membranes for less heat or leave them intact for extra kick. Wear gloves to avoid chili oils on your skin.
In a bowl, mix the softened cream cheese with a pinch of salt and pepper until smooth and creamy. Use a spatula or spoon to combine well.
Using a small spoon or piping bag, fill each jalapeño half with about a teaspoon of the cream cheese mixture, slightly overstuffing for a messy, inviting look.
Cut each bacon slice in half, then wrap each stuffed jalapeño half with a piece of bacon, overlapping slightly to secure the filling inside. Secure the bacon with a toothpick through the ends.
Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Arrange the bacon-wrapped jalapeños on the prepared baking sheet, spacing them evenly to allow crisping on all sides.
Bake in the oven for 20 to 25 minutes, until the bacon is golden brown and crispy, and the filling is bubbling slightly. Check at 20 minutes for doneness.
Once done, remove from the oven and let rest for about 5 minutes to allow the filling to set and cool slightly. Carefully remove toothpicks before serving.
Transfer the poppers to a serving platter, and enjoy their smoky, spicy, and gooey goodness while warm. They’re best eaten fresh but can be reheated in the oven for a few minutes if needed.
