Preheat Smoker: Prepare smoker targeting 225 - 250 degrees Fahrenheit using oak or fruit wood.
Prep Ingredients: In a large bowl combine Ground Beef and beef seasoning and mix. In a separate bowl mix the cream cheese and cheddar cheese together.
Prep Jalapeños: Cut the stem/top off the jalapeño and discard. Then using a narrow sharp knife, remove the seeds, membrane, and ribs so the jalapeño is hollow (this also minimizes the heat). Stuff the jalapeño with the cheese mixture. Be sure to pack it in tightly to avoid air pockets.
Make Eggs: Layout the seasoned Beef in a large rectangle and divide into six squares. Using your hands, gently press the pepper into the Ground Beef and work the Ground Beef around the pepper forming an "egg". Be sure that all sides are surrounded and that you have enclosed and pinched any seams.
Smoke Armadillo Eggs: Place the Beef Armadillo Eggs on the smoker for one hour. After one hour the internal temperature of the beef will be between 165 and 170 degrees F, which means they are cooked through.
Glaze: Next glaze the eggs with the wine glaze and continue smoking for an additional 10 minutes. This lets the sauce set and darken for more flavor.
Remove and then let them rest for 5 – 10 minutes until they are cool enough to touch. Serve and enjoy.