Cut the peppers in half, lengthwise. Remove seeds with a spoon or utensil (be sure not to use your bare hands to remove the seeds. The oils on the pepper and the seeds can cause irritation to some hands). Do not cut the tops of the peppers off.
In a bowl, add the Mascarpone cheese through the salt. Mix well to combine.
Add a spoonful of the mixture to the hollow peppers.
Cut bacon in half, wrap each pepper with a slice of the bacon (for extra crispy bacon, do not overlap bacon). Secure the bacon with toothpicks.
Place on a baking sheet with parchment paper. Bake until the bacon is crispy, about 20-25 minuets.
This recipe makes 16 bacon wrapped jalapeño peppers. Recipes easily doubles and triples.
You can prepare the peppers (wrapped in bacon) one day ahead. Refrigerator and then bake the next day.