Wash jalapeno peppers, wipe and cut into two, lengthwise.
Carefully seed the peppers and remove any thick membrane. Use a pair of gloves when seeding the peppers, if sensitive to pepper heat.
Preheat the oven to 400F.
Stuff 1 – 1 ½ tsp of cream cheese in each piece of pepper.
Cut each bacon strip into two and wrap a strip of bacon around each stuffed pepper. If jalapeno peppers are long/big, use a full strip of bacon. For small to medium sized jalapenos, half strip of bacon is sufficient.
Place each popper on a baking sheet and bake for 25 – 30 minutes, on middle rack in a preheated oven until bacon is crisp.
Small and medium sized poppers are done in 25 minutes and long poppers in 30 minutes.
Serve hot with some soda or bear.