Prepare the jalapeños by slicing the stems off each of the peppers, then cutting them in half lengthwise. Use a spoon or the side of your knife to remove the seeds and membranes.
Combine the cream cheese, shredded cheese, and pepper in a small bowl.
Use a spoon to fill each pepper half with a small amount of the cream cheese mixture, making sure not to over-fill the peppers.
After stuffing, wrap each pepper with one of the half strips of bacon.
Once frozen, transfer them to a large resealable freezer bag. Seal, remove the excess air, and freeze.
Preheat the oven to 450°.
Place the frozen peppers on a baking sheet or on a wire rack on top of a baking sheet and cook for 20-25 minutes.