Everything's better wrapped in bacon

My vegetable garden has given me five full-grown jalapeño peppers so far, and today I turned them into one of the yummier appetizers in my appetizer-repertoire:

Stuffed Jalapeño Peppers

Ingredients
1) Jalapeño peppers
2) Cream cheese
3) Bacon

Directions
1) Slice jalapeños in half; discard seeds (to taste; I like to leave a few)
2) Spread cream cheese into each half
3) Wrap each in bacon (about 1/2 slice of bacon per 1/2 jalapeño)
4) Bake in oven at about 400 degrees for about 20 minutes (until bacon is cooked)

Last time I made these, it seemed like I used too much bacon, so this time I thirded each slice rather than halving them. But 1/3 slice really was not enough by the time the bacon cooked down. A half slice is right.

Here is the result:


These jalapeños were nice and hot! I probably could have removed all the seeds and they still would have been spicy enough. (Not usually the case, in my experience ... I like HOT foods!) Even now, six hours after consuming them for lunch and after having washed my hands many, many times, my fingertips are still spicy to the tongue (and, unfortunately, to the eyes).