Chop the tops of the jalapenos and with apple corer or small paring knife remove the seeds and ribs being careful not to cut the sides of the chilli.
Fill the jalapenos 3/4 full of cream cheese and insert with a matchstick-like cut of the sausage of appropriate length - or one little prawn. Top with more cheese if necessary, cover with a slice of bacon long enough to secure to the sides of the jalapeno with a toothpick.
Bake at 180 degrees C for 20 minutes until the jalapenos soften.
If you're patient you can use pieces of dried pasta such as linguine instead of toothpicks which will make the whole stuffed jalapeno edible.