Preheat your oven to 200°C (390°F). Line a baking dish with parchment or a silicone mat for easy cleanup.
Use a sharp knife to carefully slice each jalapeño lengthwise, creating a pocket. Use the small spoon or melon baller to gently remove seeds and membranes, leaving some seeds if you prefer extra heat.
In a bowl, combine the softened cream cheese, shredded cheddar, crispy bacon bits, a splash of beer, and chopped herbs. Mix everything until smooth and well incorporated; the mixture should be creamy but hold its shape.
Use a spoon to stuff each jalapeño half generously with the cheese mixture, pressing down slightly to pack it in. Place the stuffed peppers cut side up in your prepared baking dish.
Bake in the preheated oven for 15–20 minutes, or until the cheese is bubbling and golden brown on top. Keep an eye on them; if the cheese begins to brown too quickly, tent the dish with foil.
Once baked, remove from the oven and let rest for about 5 minutes. This helps the cheese set slightly, making them easier to serve without spilling. Garnish with extra herbs or a drizzle of hot sauce if desired.
Serve warm, pairing these smoky, cheesy bites with lime wedges or a fresh salad for a perfect appetizer or snack.
