Ingredients
>
8 whole mini sweet peppers or jalapeno chilies
>
4 oz extra sharp cheddar cheese
>
1/4 cup softened 1/3 less fat chive and onion flavored cream cheese
>
8 slices center-cut bacon
>
1 tsp light brown sugar
>
1/2 tsp smoked paprika
>
Wooden toothpicks
Steps
1
Set grill to medium. Halve the peppers lengthwise and remove the seeds and ribs. Shred the Cheddar. In a medium bowl, combine Cheddar and cream cheese. Fill pepper halves with cheese mixture. Freeze filled peppers 10 min.
2
Meanwhile, cut the bacon slices in half to form shorter slices. Arrange in a single layer on a large paper towel–lined plate. Top with another sheet of paper towel and microwave 2 min., until some fat has rendered, but bacon is still soft and pliable. Let cool slightly.
3
Wrap each pepper half with a piece of bacon, making sure ends overlap, and secure with toothpick. Combine the sugar and paprika and sprinkle over bacon. Add peppers, cheese-sides up, to grill and cover. Cook 10–12 min., until bacon is crisp.
