Bacon Wrapped Cheesy Stuffed Jalapeños

① Preheat oven to 400°. Line a large baking sheet with parchment paper or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.

② Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.

③ Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste--about a pinch. Spoon filling equally among all 24 jalapeño halves.

④ Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minuts or until the bacon is crisp to your liking I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.

Make Ahead & Freezing Instructions: Jalapeño peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake. You can also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.