Halve the jalapenos and take out the seeds and the white membrane.
Use your fingers to stuff meat into each jalapeño half.
Snugly wrap a half piece of bacon around the pepper. Secure it with a toothpick.
You can put the peppers directly on baking sheet or pan, but the fat that drips off the bacon will make them a little greasy. To avoid this, set a cooling rack on top of a baking pan and put the pepper on the rack.