Preheat oven to 400F. Wash the jalapeño peppers. Line a baking sheet with foil and remove the stems from the peppers.

Slice each pepper in half, cutting them as evenly as possible.

Use a spoon to scrape out the insides of the peppers (you can leave a few seeds for extra heat if you'd like).

In a bowl, combine the cream cheese, mozzarella, and spices — I used salt, pepper, and Mrs. Dash, but feel free to mix these up!

Fill half of the pepper halves with the cream cheese mixture, creating a mound that the other halves will fit on top of.

Close the peppers back up by pressing the empty halves on top.

Wrap each pepper in bacon, starting from the bottom and working your way up to the top.

Bake for 20–25 minutes or until the bacon is cooked through and beginning to crisp up. Broil for an additional 2–3 minutes to get a darker color and more crisp on the bacon.

Serve and enjoy!