Directions
- Start your Grill on ''smoke'' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 300°F.
- Begin cutting the jalapeño peppers in half lengthwise, removed the seeds along with the center membrane, and set aside.
- Next, beat the cream cheese, mozzarella cheese, garlic, and paprika together until fully combined, add salt to taste, then spoon fill all 24 jalapeño halves evenly.
- Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick in the center to keep the bacon in place.
- Place each stuffed pepper on the grill, and grill for about 25 minutes.
- Remove from the grill and serve immediately.
