Cut the jalapeno peppers in half lengthwise.

Remove the seeds and membrane. Set aside.

In a stand mixer or food processor, combine the cream cheese, cheddar cheese, garlic, salt and pepper until smooth.

Spoon the filling into each pepper half.

Wrap each stuffed jalapeno with a half of slice of bacon.

Secure with a toothpick through the center to make sure the bacon stays in place.

Place the jalapenos on a baking tray that has been lined with parchment paper or aluminum foil sprayed with non-stick cooking spray.

Bake in a preheated 425 degree oven for 15 minutes or until the bacon is crispy and the cheese is melted.