Cut jalapenos in half lengthwise and remove the stems and seeds.
In a bowl combine the ricotta, greek yogurt, sharp cheddar, and seasonings. Mix well.
Stuff the mixture into the cavities of the jalapenos and wrap with one 1/2 slice of bacon.
Bake for 30 minutes, and then switch your oven to broil, allowing the bacon to crisp up and become brown.
TIP: These can be made as far as a day in advance and I love to refrigerate them at least an hour before cooking, so that all the ingredients come together.