Start by preparing the peppers. Cut them in half longways, making sure to cut the stem in half too (so the filling doesn’t spill out) don’t cut the tops off. Take a spoon and remove the seeds and pith of the pepper.

Next, mix together the cream cheese, shredded cheese, minced garlic (you could also substitute with garlic powder), and paprika.

Fill your pepper with the filling making sure to level it off so the excess doesn’t ooze out onto your pan. Cut your bacon slices in half, and wrap around your stuffed peppers poking a toothpick through it to keep the bacon in place while it cooks.

Bake at 400 for 25-30 minutes. When the bacon is crispy it’s done.