~10halved and seededjalapeños or similar sized peppers
1/2blockcream cheese (4oz)
1/2cgoat cheese
2earssweet corn, boiled until tender (~5-7min)
6slicesbacon cooked
6 slices bacon, uncooked and cut in half
1tspsmoked or regular paprika
1THarvest Maple Balsamic Vinegar
Instructions
Heat oven to 425. In a cast iron pan place 6 slices of bacon and cook in oven until crisp, remove and chop into small pieces. In a medium bowl, mix together cheese, corn, maple balsamic, paprika and bacon. Optional wear gloves: slice peppers in half and remove seeds. Fill both halves of pepper and place them back together using half a slice of bacon to hold them together. Place bacon wrapped peppers back in cast iron pan and cook in oven until bacon is crisp. Optional: use a tooth pick to hold peppers together.