These came about because I ran out of bacon after I’d already halved, seeded, and stuffed some jalapenos with cream cheese. I put the remaining ones in a pan just big enough for them to cover the bottom of the pan, topped them with lots of grated cheddar, and baked them for 30 minutes in a 375 degree toaster oven. These were particularly mild jalapenos – if they were hotter, they wouldn’t have been as good for this application. They turned out well.