2 lbs. mini sweet peppers
8 oz. cream cheese, at room temperature
3-5 strips bacon
1 cup shredded jack and cheddar cheese blend
1/2 jalapeno pepper, finely chopped
1 tablespoon Woodfired Garlic Seasoning
Cook 3-5 strips of bacon until crispy. Cool, crumble and set aside.
Cut mini sweet peppers in half lengthwise, remove seeds and ribs, making little boats.
Mix 8 oz. softened cream cheese with 1 cup shredded cheddar/jack blend, a half jalapeno well diced, 1 tablespoon Woodfired Garlic Seasoning, and crumbled bacon (add some warm bacon grease to softened cream cheese if desired).
Once well mixed, add mixture to each pepper half, taking care not to overfill.
Bake in air fryer at 400 for 10 minutes.
Remove from air fryer, let cool slightly and enjoy!
Smoky mesquite with sea salt & pepper