Set a sauteing pan on medium/high heat and let it heat up for 2’ until smoking. Add the bacon and fry until nicely brown. Remove from the pan to a plate lined with paper towel to remove the excess oil.

Use a glass bowl adding the bacon along with the rest of the filling ingredients. Mix well and allow to come to room temperature.

Cut the jalapeno peppers lengthwise on one of their sides and make a slit parallel to their stem. Scoop out their seeds and as much as you want from their ribs.

Fill the jalapeno peppers with the cheese/bacon mixture without over filling them and add them to an oven-proof dish

In the meantime, turn on the oven to 225°C, broiler/grill on, rack set at the upper middle position. Place inside the dish with the peppers and cook for about 8’ making sure to rotate the dish half way through.