Ground meat- cooked, drained, and cooled slightly
Cream cheese- warmed up a bit
I didn't put an amount because it all depends on how many jalapenos you get. We had about 14 or so and used a pound of ground meat, one package of cream cheese and two packages of bacon. Rinse the jalapenos cut a slit down the center length wise, not cutting through the pepper. Make a horizontal slit at the top and bottom of vertical slit, making sure not to cut through the pepper again. Its ok if you accidentally chop through it, you can finagle it and wrap the bacon so it holds on most occasions. Gently pull your sides open and cut out seeds and membranes, or leave them in up to you. You get more stuffing in without it though.
Cut open and ready to stuff.
This is the only picture I got, but it shows you how I cut mine open. Ok once you have them cut open I rinse to get out any extra seeds that may be hiding. Mix your cream cheese and browned ground meat until smooth. It works best if meat is warm and cream cheese is warmer too. Stuff your peppers until the meat mixture is poking out a bit. Take your bacon and wrap one piece around the jalapeno and secure it with the tooth pick. Now this may sound easy, but when you have cream cheese mixture on peppers and gloves, then bacon in the mix it can get tricky. I try to get the tooth pick through the start and end of the bacon piece. Then cook until bacon is done, I like it grilled. This is the part I wish I had taken another picture. They are delicious and spicy, we had some so hot I could barely eat them. How do you use your peppers?