Preheat oven to 400ºF.
With gloves on to protect your hands, wash peppers.
Slice clean peppers in half length-wise.
Pull out the pepper seeds.
Let halved peppers sit while you prepare the filling.
Place room temperature cream cheese in a bowl and whisk until there are no lumps. I use my stand mixer but you can mix by hand or use an electric mixer.
Add the shredded cheese and garlic salt.
Fill each pepper half with cheese mixer.
Wrap 1/2 slice of bacon around the pepper, using the cheese mixer as a glue to hold the ends of the bacon in place.
Line bacon wrapped jalapeños in a 9x13 baking dish and bake in preheated over for about 30 minutes or until bacon is crispy.
