Bacon Wrapped BBQ Glazed Cheddar Jalapeño Poppers

If you are going to a vegans house for the Super Bowl you might not want to make these.
Or you might want to make them and eat nearly all if them.
They are that good.
If you do eat them all, please don’t yell at me on Monday morning.
These are absolutely the best stuffed peppers ever.
I’ll be spending Super Bowl with a vegan in Mammoth so I made these peppers last night ( I just needed one last douse if animal fat clogging my arteries) before four days of running mountain trails, snow shoeing and probably eating lots of tofu.
And beer.
I hope.
I hear Mammoth Brewery makes an excellent sour elderberry beer. 
Bacon Wrapped BBQ glazed Cheddar Jalapeño Poppers
15 jalapeños, sliced in half and seeded
1/2 cup cream cheese
1 cup cheddar cheese, grated
1 package little smokeys or hot dogs, cut into quarter size chunks
1 package bacon
1/2 cup BBQ sauce
Mix the cream cheese and cheddar.
With a butter knife stuff this into each jalapeño slice.
Place a hot dog or little smokey chunk on top.
Slice the bacon in half than wrap each pepper in a slice of bacon.
Place the peppers on a baking sheet and using a pastry brush glaze with the BBQ sauce.
Bake at 375 20-25 minutes until the bacon is crispy.
More the Merrier Monday