1/2 block cream cheese
1/4 cup sour cream
1/3 cup shredded Parmesan cheese
9 pieces of crumbled bacon
1/3 cup water
Use GLOVES to cut the jalapenos! Cut the tops off of the jalapeños, and scrape out the membrane and all of the little white seeds with a knife under running water.
In a bowl, mix together your stuffing mixture of cream cheese, Parmesan cheese, sour cream, and crumbled bacon.
Fill the empty jalapeño cavities with the stuffing use your fingers. Put the 1/3 cup of water at the bottom of your crockpot, and lay the stuffed jalapenos on top.
Cover and cook on high for 2-3 hours, or on low for 3-4. They are done when the skin of the jalapenos start to wilt and look wrinkly. Serve hot or at room temperature.