Instructions

1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and place a baking rack on top of the baking sheet. Set aside.
2. Cut the peppers in half, lengthwise, and remove seeds and inner membrane.
3. With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, and salt until combined. Alternatively you could mix by hand. Spoon filling equally among all pepper halves.
4. Using a small spoon or teaspoon, add a bit of jam to each stuffed pepper and smear over the top. Adjust the amount of jam according to the size of the pepper and your personal preference. I used about 2 teaspoons for each large banana pepper half.
5. Wrap one slice of bacon around each pepper and pierce with a toothpick or two to secure. Place each pepper on the prepared baking rack setup and bake for about 30 minutes or until the bacon is cooked and starting to crisp.
6. If desired, you can turn the oven to broil for the last few minutes to crisp the bacon even more.
7. Serve the stuffed peppers immediately. Leftovers can be stored, covered, in the refrigerator for up to 3 days.