We've made stuffed jalapenos in the oven for years, but now, hubby has gone smoker crazy with them, and they are AWESOME! We used 12 peppers, cut in half and seeded. I boiled them for 2 minutes and shocked them in ice water, as my peppers are really hot, and the boiling takes a little bit of the heat out of them. In a bowl I combined 1 block of cream cheese, 1 bag of shredded mozzarella, 1/2 tsp pepper and 1/2 tsp garlic. Stuffed each pepper with about 1 heaping tablespoon of the cheese mixture, wrapped with a half slice of bacon, and secured with a toothpick.
Hubby smoked these at 235 degrees for about 2.5 hours, with pecan smoke for about an hour. Yum!