COOK IT.
Preheat your grill to 250 degrees.
Chop the tops off of your Jalapeño and scrape the seeds out with a knife.
In a medium bowl, mix the cream cheese, minced garlic, and shredded cheddar. Blend these ingredients together until it is evenly mixed.
Take your Jalapeño and stuff them with the cream cheese mixture about 80% of the way full.
Cut the sourdough slices into squares and stuff 1 bread square into each Jalapeño to keep the contents inside.
Wrap each pepper tightly with a bacon slice and try your best not to overlap. This will insure the bacon cooks evenly.
Slide 2 toothpicks perpendicularly into each pepper to hold it all together.
Cook the peppers at 250 for 60-75 minutes, depending on how crispy you want the bacon. I find the longer they go, the better. Enjoy!