Halve jalapeños lengthwise, then use a spoon to remove seeds and veins.
Mix cream cheese and pepper jack cheese together in a small bowl.
Stuff each pepper half with cheese filling.
Wrap each pepper with a slice of bacon.
Lay flat on a cookie sheet lined with aluminum foil and bake for 20 to 25 minutes, or until bacon is crispy.
Serve hot or at room temperature.
Notes
These Bacon Wrapped Jalapeño Poppers are low carb and keto friendly.
Traeger smoker: Arrange jalapeño poppers on a rimmed baking sheet or in a cast iron skillet and place on the grill grates. Close the lid and set grill temperature to 375℉. Close the lid and cook until the bacon is cooked to your desired doneness, about 30 minutes.
Bacon: I recommend purchasing thin-cut bacon for this recipe for even cooking, but don't be skimpy! Use a whole piece of bacon for each popper. If using thick-cut bacon, cut bacon in half.
If you're hosting a big party: I recommend doubling this recipe.
Make ahead: The peppers can be stuffed and wrapped in bacon up to 2 days in advance and refrigerated.
Let cool: Let the poppers cool for at least 10 minutes before serving.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.