¾cupShredded Cheese(Cheddar, Monetary Jack or Pepper Jack)
Preheat your oven to 425F and line a sheet pan with parchment paper (or foil).
Slice the Jalapeños in half lengthwise and remove the rib and seeds. I usually use a 1/4 teaspoon to scrape the rib and seeds out of each pepper. You can leave in seeds to increase the spice level, the more seeds you leave the spicer it will be. Be careful not to touch your eyes or nose!
Mix together the bacon, cream cheese, sour cream, cheese and salt until combined. You can use a kitchen aid mixer or your spoon-stirring-muscles, it should come together pretty easily.
Fill the peppers up with the cheese mix. Depending on how big your peppers are, you can get 10-14 peppers filled up. If your peppers are super small you can get more. I stuff my peppers to the max with the cheese filling.
Place stuffed peppers on your parchment paper and bake in the oven for 20-25 minutes.