Slice the peppers lengthwise and remove the seeds. Don't cut the tops off because the jalapeño shape creates the boat in which the cream cheese will melt in.

You can wear gloves to avoid spicy hands.

Prepare the duck breast by slicing it into short strips, big enough to cover the pepper. Season both sides with your bbq rub, marinate, or choice of seasoning.

If you want to add different cheeses into your mixture, add these to a bowl and mix the cream cheese and cheese so they combine firmly. If you're using plain old cream cheese, go to step 3!

Spoon out a tablespoon of cream cheese mixture into the jalapeño. Add the slice of seasoned duck. Wrap with a slice of bacon and secure it with a toothpick.

Arrange the peppers onto a wire tray. Using a wire tray helps prevent any bits falling through the grill gaps on your Traeger and also makes it easier to transport them.

Place the tray directly onto your Traeger smoker at 300F for 45min to 1 hour until the bacon crisps up. Turn your tray about halfway through to ensure even cooking.

Cool the poppers on a tray before serving.