Smoked Paprika Bacon-wrapped Jalapeño Poppers

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a wire rack set over a foil-lined sheet.

Wearing kitchen gloves, slice the 12 jalapeño peppers in half lengthwise. Use a small spoon to scrape out the seeds and white membranes to reduce heat. Set the 24 halves aside.

In a medium mixing bowl, combine 8 ounces of softened cream cheese, 1 cup of shredded sharp cheddar, 2 tablespoons of sliced green onions, 1 teaspoon of garlic powder, and 1/2 teaspoon of smoked paprika. Mix until fully incorporated.

Fill each jalapeño cavity with approximately 1 tablespoon of the cheese mixture, smoothing it so it is level with the edges of the pepper.

Cut the 12 slices of bacon in half crosswise to create 24 shorter strips. Wrap 1/2 slice of bacon around each stuffed pepper, securing the end with a toothpick if necessary, though the bacon usually adheres to itself.

Arrange the poppers on the prepared baking sheet. Bake for 20 to 25 minutes, or until the bacon is crispy and the peppers are tender-crisp. Let cool for 5 minutes before serving.