Bring a large pot of water to a rolling boil. Leave the stems on the peppers. Wash and slit banana peppers carefully, and gently remove seeds and membrane. Make sure the pepper is laying firmly on the counter before you slit the top side lengthwise. If slit properly, the pepper won't tip over when you stuff it, and the filling won't run out of it when it cooks.
Place the prepared peppers in the boiling water and set the timer for 5 minutes. Remove the peppers from the boiling water and drain them on paper towels. Wait for a few minutes until they are cool enough to handle.
Separate the bacon slices and place between paper towels, and microwave the slices for only one minute. Remove and let cool. This warms the bacon, partially cooks it, and makes it easier to handle. It is also lower in calories.
Combine the creamed cheese and chives, minced garlic, chopped basil, and chopped jalapeno peppers. Mix well with a fork.
Using a small spoon, stuff the peppers with the cream cheese filling.
Wrap the stuffed peppers with the bacon. Preheat oven to 450 degrees. Line a baking sheet with tin foil and spray with olive oil Pam.
Place the peppers on the Pam sprayed, foil-lined baking pan.
Bake in the oven until bacon is nicely brown. 25 to 30 minutes. Sprinkle fresh cracked black pepper on the poppers after they are done. Serve and Enjoy!