Cut the stem-end of each jalapeno pepper off and de-seed each pepper. After de-seeding the pepper, rinse out remaining seeds.
Next, stuff each pepper with enough cream cheese to fill the hollow pepper. After filling the pepper, wrap it with a slice of bacon. While wrapping the pepper, it may be wise to cover the exposed end of the pepper with the bacon to keep the cream cheese from coming out. After the bacon has been wrapped around each pepper, put a toothpick through the bacon and pepper to keep them together.
Place the peppers on an ungreased cookie sheet and bake at 450 degrees F for about 10 minutes and then rotate to make sure bacon is cooked thoroughly. Serve with Kraft Ranch Dressing.