Ingredients

• 6 Fresh jalapeño peppers
• 110 grams Cream cheese (softened to room temperature)
• 1/2 cup Shredded cheddar cheese
• 1 Garlic clove (finely chopped)
• 1/4 tsp Paprika
• 6 Bacon slices

Instructions

• 1 Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.
  
• 2 Beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. Add just a pinch of Salt.
  
• 3 Spoon fill equally among all 12 jalapeño halves.
  
• 4 Preheat oven at 400 deg F (204 deg C) Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place.
  
• 5 Place each on the baking rack.
  
• 6 Bake for 25 minutes or until the bacon is crisp to your liking Serve immediately.
  

Recipe Notes

1. Jalapeño peppers can be stuffed and wrapped one day in advance. Refrigerate until ready to bake.
2. You can also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.
3. Instead of jalapeño peppers, try using those mini sweet peppers often sold in the produce section. Those a great option if you don't like super spicy.
4. Mexican style or pepper jack shredded cheese is also tasty.