Mix garlic powder into cream cheese and stir until well blended.
Cut the top stem off of each jalapeño and then cut in half lengthwise. Remove the seeds and veins from the jalapeños. The vein is what makes the peppers hot. The more vein you leave, the hotter these will be. To get the mildest flavor, take a spoon and scrape the vein and all seeds out. Wash your hands well after this part!
Preheat oven to 425°
Using a spoon, fill the inside of the peppers with cream cheese mixture. Fill them full but not overflowing because the mixture expands as it cooks. Wrap each pepper in a slice of bacon, securing with toothpicks if needed.
Place on a foil covered sheet pan and cook until bacon is crispy, about 10 minutes. I also like to start these in the oven and then finish them for a minute or two on a hot grill to add to the smoky flavor.
