Preheat oven to 400°F (200°C). Cut jalapeño peppers in half, lengthwise. Remove seeds and membranes. Cut bacon slices in half. Mix cream cheese and dates together until combined. Fill the jalapeño halves with cream cheese and date mixture. Wrap each stuffed jalapeño half with a half slice of bacon. If needed, add a toothpick to help secure the bacon wrapping. Add to a pan lined with parchment or foil. Bake until bacon is crispy, around 15-20 minutes.

 

*Amount of peppers needed to use all of cream cheese filling will vary based on their size.