These are outstanding as an appetizer. This recipe makes 30 poppers.
1 package cream cheese
Shredded sharp cheddar (big handful)
3 green onions chopped
2 packages Oscar Meyer bacon (18 slicer per pkg)
15 medium peppers
Raspberry chipotle sauce (optional)
Mix cream cheese, cheddar, and chopped onions in a bowl. Cut pepper in half and remove seeds.
Spoon cheese mixture in peppers but do not go over the top (you don’t want it to spill out while cooking). Wrap each half in a full slice of bacon. Place on cookie sheet. Sprinkle brown sugar and a little rub on poppers.
Cook for 50 minutes at 300 degrees. Any kind of pellets is fine. Pull them off when they look like this:
Let them cool for a minute before serving. I recommend serving with raspberry chipotle sauce.