Start by cutting off the thick end of the jalapeno peppers. Using a small knife, remove the pits and interior of the peppers, so you can stuff them with cheese. Cut pieces of cheddar cheese that will fit inside the peppers. Wrap each pepper with a bacon strip, using tooth picks to fixate the bacon. Make sure you wrap the bacon over the opening at the thick end, so the cheese stays inside.
Place them on your grill for 20-30 minutes at 175° C / 350° F, or longer if you run at lower temperatures. Remove them from the grill, and enjoy with a cold beer. It doesn’t get simpler.