Wear disposable gloves — pepper oils irritate skin and eyes; don't touch your face. Rinse and dry each pepper. Cut a lengthwise slit down one side, keeping the stem on, then use a paring knife or corer to remove seeds and membranes. Pat dry before grilling so peppers char instead of steam. Have stuffing ready before lighting the grill.

Preheat grill to medium heat (350–375°F). Lightly oil the grate. For plain jalapeños, grill skin-side up 3–5 minutes until lightly charred, flip, and cook until flesh is tender — 8–12 minutes total. Look for charring and soft pepper walls as doneness cues. For stuffed jalapeños, use indirect medium heat. Place in a foil pan or chile rack to keep upright. Cover and cook 8–10 minutes until peppers are tender and cheese is fully melted. Bacon-wrapped versions need 15 minutes uncovered with frequent turning, or up to 30 minutes covered, until bacon is cooked through and crisp. Do not place stuffed or bacon-wrapped peppers over direct high heat — outside chars before filling heats through. Keep lid closed during indirect cooking.

Jalapeños are done when skin is blistered and walls yield slightly to pressure. Stuffed peppers: filling should be bubbling, cheese fully melted, no cold center. Bacon-wrapped: bacon must be crisp and fully rendered — no translucent or rubbery sections. Rest peppers 2–3 minutes before serving; filling holds intense heat. Serve hot or at room temperature. Key mistakes: cooking over direct high heat too fast (chars outside, undercooks inside); skipping a foil pan for stuffed peppers (filling falls through grate); using dry toothpicks on bacon wraps (they burn — always soak them first).