I love red ripe jalapenos, I wish they were easier to find in stores. They are sweeter than green ones but they aren't quite as crunchy. They make great salsa, but if you haven't cooked with jalapenos much, I suggest you try making poppers. For inspiration check out this epic thread:
http://www.thehotpepper.com/showthread.php?t=3186
For a recipe, I don't really measure so these are all approximate guesses:
Bunch of jalapenos, sliced in half lengthwise with seeds removed
1 package cream cheese (8 oz i think)
1 package shredded cheese (i use a mix with cheddar, monterrey & jack)
1 package bacon
toothpicks
------------------ Get creative with the spices, this is just how I make them
1 tbsp smoked paprika
1 tsp chili powder
1 tsp garlic powder
black pepper
pinch of coriander
juice of half or a whole lemon, depending on taste
Preheat oven to 400F (204.4C)
Bring the cream cheese to room temp to soften and put in a bowl. Squeeze in the lemon juice and add a good handful of shredded cheese. Mix up and add more shredded cheese if you see fit. Then dump in remaining spices and mix well. Adjust the spices to taste.
Cut each piece of bacon in half or in thirds, depending on how big your peppers are.
Fill the peppers with the cream cheese mix and then wrap with bacon and stick a toothpick through the pepper sideways to hold the bacon on. Stick on a sheet pan lined with foil and bake for about 15-20 minutes, or longer depending on how you like your poppers. Just make sure the bacon is done.
If you like the poppers to be softer you can cook them a bit longer. Also, if you want to make them less hot you can scrape all the veins out of the inside of the peppers before stuffing.
However, if you have access to a smoker, SMOKE THESE BASTARDS!!! They are at least 10 times better off a smoker than they are out of the oven, and the ones out of the oven rule!