Jalapeno Poppers

Ingredients:
12 jalapenos
1 8 oz package cream cheese (softened)
2-3 green onions, chopped (just the green part)
1/4 cup Parmesan cheese (powder is just fine)
1/2 tsp. garlic powder
12 slices thin-cut bacon
24 wooden toothpicks, soaked

Directions:
Soak Toothpicks
Add toothpicks to warm water for 20-30 minutes before baking or grilling. (This will prevent them from burning in the oven or on the grill).

Stuff Peppers
Slice each jalapeno in half, lengthwise. Then, using a small spoon, scrape out and discard all seeds and any white membrane. (Seeds and the white membrane is where most of the heat comes from. Be careful not to touch your eyes or face and wash hands thoroughly when done). 
Chop green onions (discard the white part). Then in a medium size mixing bowl put cream cheese, green onions, Parmesan cheese, pepper and garlic. Blend with a hand mixer. Then, use a spoon to fill each pepper-half.

Wrap Peppers

Slice each bacon slice in half then wrap one piece of bacon around each stuffed pepper-half. Slide a toothpick through the bacon and pepper so the bacon is secure.

Continue Here if Baking

To bake in the oven: Heat oven to 375 degrees and line a baking sheet with aluminum foil.

Arrange stuffed and wrapped peppers, filling side facing up, onto the baking sheet. Bake until bacon is crispy and glistening and the peppers are tender, about 20 to 25 minutes.

Continue Here if Grilling

To make on the grill: Heat grill to medium-high heat. Place a grill basket, slotted grilling pan or aluminum foil directly on the grill (this helps to prevent the poppers from falling through the grates).

Arrange stuffed and wrapped peppers onto the basket, pan or foil, filling side up and grill until bacon is crispy and glistening and the peppers are tender, 15 to 20 minutes. If, while grilling any poppers become overly charred, move them to a cooler section of the grill.

Notes

Make Ahead: You can assemble the jalapeno poppers up to a day ahead of time – just keep them covered in the fridge. Or, you can fully cook the poppers then place poppers, in one layer, onto a baking sheet and freeze until hard. When you want to serve them, just thaw and heat up in the oven or on the grill.

adapted from here