Here's my recipe for mild ones:
Approx. 9 (1 lb.) of fresh Jalapenos
1 package (8oz) regular Philly Cream Cheese
Zatarain’s or Tony Chachere’s Creole Seasoning (The Zatarain’s has a little less sodium)
Approx. 1/3 to 1/2 cup finely shredded Colby Jack Cheese or Sharp Cheddar
1 lb. Hormel Maple Bacon
Allow cream cheese to soften at room temperature. Once soft, place cream cheese in a bowl and add Creole seasoning to taste (I use about ½ tsp.) and shredded cheese. Mix so shredded cheese is well incorporated.
Trim stems short on jalapenos and cut in ½ lengthwise. Using a spoon, scrape out seeds and membranes/ribs until inside surface is smooth from top down. If you like them hot, leave some of the seeds in. I wear a plastic glove on the hand I’m holding the pepper in. The oil from the pepper will get into your skin, and even after washing your hands, is still present. You’ll realize this if you rub your eyes or any other sensitive membrane or have sensitive skin.
If you don’t have a pastry bag you can place cream cheese mixture into a plastic sandwich/ziplock bag and cut one of the bottom corners off, making a hole of approx. ¾ inch. Squeeze a strip of cheese mixture into each pepper half and smooth level with a knife.
Starting at bottom of pepper, wrap a slice of bacon around pepper spiraling towards top. If it looks like it won’t make it to the top, bacon can be stretched a little. Secure bacon to pepper with a toothpick all the way through the side of the pepper. Arrange the stuffed peppers on your grate going across the grid.
Place in smoker. Placement depends on whether or not you want the bacon to render onto something else you may be smoking however, I would not place below any meats (especially poultry) until it’s been smoking a while. Raw juices’ dripping on them is not a good thing. If placed under or by themselves remember to place a drip pan under them to catch the rendering fat, unless you really like cleaning up a greasy mess in the bottom of your smoker.
Depending on temperature and placement, smoke for 2 to 3 hours or until bacon is crispy. CAUTION: Filling will be HOT fresh out of the smoker. Enjoy!!!!
