• Preheat oven to 375 degrees
• Slice jalapeños lengthwise and scoop out seeds
• Mix peanut butter, cream cheese and 2 Tb pepper jelly until smooth
• Fill each jalapeño with peanut butter mixture
• Cut strips of bacon to wrap around each  jalapeño half, and place seam side down on a parchment paper covered sheet pan
• Bake for 25 minutes

For the Glaze:

• While poppers are baking, put ¼ cup of pepper jelly in a small sauce pan and meltdown on medium heat until it has a syrupy consistency.  This should only take a few minutes.
• After 25 minutes of baking, broil poppers for 2 minutes until tops of bacon are nicely browned. Brush pepper jelly glaze on poppers right before serving.