In a medium sized saucepan, combine jalapeño peppers, vinegar, xylitol, stevia drops, butter and bell pepper. Heat over high heat until it comes to a boil. Allow to boil for 1-2 minutes. Remove from heat, quickly stir in liquid pectin until it is well incorporated. Keep stirring for 7 minutes to prevent pepper pieces from floating to surface.
Simmer gently, covered, for 15-20 minutes, or until the jalapeños are soft. While the jalapeño mixture is simmering, take 1 tablespoon water and add it to a small cup. Add 1 teaspoon gelatin powder. Let bloom for 5 minutes. Remove the softened jalapeños from the heat. Add the gelatin to the jalapeño mixture. Stir until well dissolved.
Instead of jalapeños, feel free to use other types of chili peppers in this jelly. Also, try a variety of colors: Try red, yellow, or orange chilis, according to your preferred level of heat. You can also make this jelly milder by replacing part of the jalapeños with green bell pepper (e.g. 5 jalapeños to 1 medium green bell pepper).
Preheat oven to 375°F. Line a baking pan with foil and set aside. Wearing gloves, slice each jalapeno in half lengthwise. Remove seeds & membranes and discard. Mix remaining ingredients in a small bowl reserving ½ cup cheese for topping. Fill jalapenos with the cream cheese mixture. Sprinkle remaining ½ cup cheese over top.