Cut each jalapeno pepper in half lengthwise. With a small paring knife and or spoon, remove seeds and white membranes. Of the seeds removed, I dropped approximately 5-6 seeds back into each jalapeno half to add a little heat before adding the cream cheese.

In a bowl mix together cream cheese, gouda cheese, old cheddar cheese, spice and a pinch of salt until smooth.

Fill each jalapeno half with cream cheese mixture just to top. Do not over stuff pepper. I've found the mixture will bubble over if you do.

Wrap each piece of bacon around jalapeno and secure if needed with toothpicks.

Preheat oven to 375. Place on parchment lined baking sheet and bake for 20-25 minutes or until bacon is cooked and brown.

Let cool for a few minutes before serving.