Line baking sheet with foil or parchment paper.

Pre-bake sliced bacon on the baking sheet in the oven at 375° for 9 minutes. (Should still be soft and pliable.) Set aside to cool.

Mix cream cheese in mixing bowl until smooth and creamy with no lumps. (An electric hand mixer works great for this.)

Stir salt and pepper, shredded cheese, fresh minced garlic and diced green onion into cream cheese until thoroughly combined.

Set aside cheese mixture.

Slice clean jalapeño peppers (or sweet mini-peppers) in half length-wise. (A good sharp knife is helpful!)

Remove jalapeño seeds and membranes and discard. (A small melon baller, grapefruit spoon or grapefruit knife works well for this.)

Stuff each pepper half with cream cheese mixture.

Wrap each stuffed pepper half with one slice of pre-cooked bacon and secure with a wooden toothpick.

Place cheese stuffed, bacon wrapped jalapeños on a parchment or foil lined baking sheet.

Optional: At this point you may freeze stuffed peppers for ten minutes or so, to help contain the cheese while baking!

TO BAKE: Bake for 45-50 minutes at 350° for milder flavor, or 20 - 25 minutes at 425° for bolder flavor.

If needed, broil for a minute or two at the end to crisp up the bacon. (WATCH CLOSELY!)

TO GRILL: Grill for 20 minutes, using a grill mat to reduce flareups. Start with the poppers upside down first, then flip right side up 5-6 minutes into grilling. Then grill 10 minutes or more until bacon is crisp.)