Preheat oven to 400. Line baking sheet with aluminum foil and top with a wire rack.
Cut each pepper in half lengthwise. Use a coffee spoon to remove the seeds. Cut each slice of bacon in half width wise. Set everything aside.
Combine the cream cheese, cheddar, creole, Tabasco, garlic powder, and Worcestershire sauce in a medium mixing bowl. Stir until thoroughly combined.
Spoon the cheese mixture into a pipping bag, and fill each jalapeno, dividing, the mixture evenly among them. (Alternatively, use a butter knife or coffee spoon to fill the peppers.)
Wrap each stuffed jalapeno with a half slice of bacon covering the cheese entirely. Secure bacon with a toothpick.
Place in the refigerator and let set for 30 minutes. Place the stuffed peppers on the wire rack with the cut side of the peppers facing up. Baked until bacon is crisp and the peppers are tender, about 20-25 minutes. Serve hot.