Bacon-Wrapped Chili Peppers with Cheese

Ingredients:

• 12 large jalapenos
• 4 cheddar sticks
• 24 slices of bacon
• 1 tbsp chili powder
• 1/4 cup sour cream
• 2 tbsp cream cheese, softened
• 2 tablespoons of honey
• Special device: 12 toothpicks soaked in water for 30 minutes

Preparation:

1. Preheat grill to medium heat.
2. Cut 1.5 cm off the tops of each jalapeño. Remove the stems from the cut tops, trim off the sides, and set aside. You'll use these to cover the open ends of the peppers to prevent the melted cheese from leaking. Using a straight vegetable peeler, remove the seeds and ribs from the inside of the peppers.
3. Trim each cheese stick so it's slightly shorter than the peppers. Fill the peppers with cheese and close the openings. Then take a slice of bacon and wrap it around the pepper from the bottom up, securing the "lid." Take another slice of bacon and place it on a clean work surface. Roll the pepper so it's completely covered in bacon and secure with a toothpick. Repeat with the remaining peppers, cheese, and bacon. Sprinkle everything. chili powder.
4. Place the peppers on the grill, cover, and cook over indirect heat for 15–20 minutes, until the bacon is crisp. Turn the peppers every 3–4 minutes.
5. While the peppers are roasting, combine the sour cream, cream cheese, and honey in a small bowl. Mix thoroughly and serve with pepper poppers.
   
   Breaded Poblano Chili Peppers Stuffed with Cheese in a Tomato Hot Sauce Recipe - Chile rellenos.
   
   If you're making pepper poppers in the oven, place the peppers on an oiled rack set on a baking sheet. Bake at 200°C (400°F) for 15 minutes, until the bacon is crispy..