There are many variations of this recipe, my recipe is as follows:
1 pound of thinly sliced, reduced salt bacon (I prefer Maple Leaf)
1 to 2 cups of shredded cheddar cheese
1 brick of room temperature cream cheese
1 teaspoon of minced onion
freshly ground pepper to taste
-In a bowl mix the softened cream cheese, the shredded cheddar, the minced onion, and pepper with a fork until everything is incorporated into the mixture.
-Remove the stems from the jalapenos (You may need to slice them off, be careful not to cut into the pepper itself).
-Cut each pepper in half.
-Using a teaspoon, remove the seeds and the inner membrane without disturbing the stem end of the pepper. This will help remove much of the heat from the pepper.
-Stuff the pepper with the filling mixture, to just above the cut line.
-Wrap each jalapeno half with a slice of bacon.
-Bake at 350°F using indirect heat on a BBQ (or in an oven on a broiler pan so the moisture drains). Remove when the bacon has crisped and the jalapenos have softened. A telltale sign they are ready is when the cheese starts to be squeezed out of the jalapeno.