Mix these ingredients.
1 large can of pickled whole jalapenos
Open, drain can. Slice peppers length wise. Seed and rinse. Scoop filling evenly into peppers.
1 package of bacon, thawed.
Cut bacon in half, wrap around each pepper. Place in foil pan on the grill until these are cooked through. Also works well in the oven. Make single layers so they do not stick to each other!
These are a huge hit every time I make them. My only word of caution is to make sure they stay warm! These can go from stud to dud easily if they get cold and greasy…if you do have leftovers, a rarity, de-stem those left, throw them in the food processor and spread over grilled chicken breasts.