Soak toothpicks in cold water.

The longer the better but at least 1 hour.Cut a slice lengthwise in the jalapeño to make enough space to remove seeds.

Make sure not to split the pepper all the way through when you do this.

Remove seeds and ribs and wash jalapeño with cold water.Mix cream cheese, shredded cheddar, cilantro and salt and pepper in a separate bowl.

Put cream cheese mixture inside a plastic baggie and cut a small slit on one corner of baggie.

Squeeze mixture from baggie into jalapeños.Wrap bacon in a spiral fashion around stuffed pepper and secure with a couple of toothpicks.

Grill the popper until the bacon is cooked, about 20 to 30 minutes.