Preheat oven to 375 degrees F (190 degrees C). Place a wire rack over a baking pan.
Combine Sharp Cheddar Cheese (3 cup), Mayonnaise (1/2 cup), Red Bell Pepper (1/2 cup), Worcestershire Sauce (1 teaspoon), Granulated Sugar (1 tablespoon), and Ground Black Pepper (1 teaspoon). Stir to combine well. Set aside.
Cut Jalapeño Pepper (12) in half lengthwise. Scoop out the membranes and seeds using a spoon.
Fill each jalapeño half way with the pimento cheese mixture.
Slice the Wright® Brand Naturally Smoked Hickory Bacon (12 slice) slices in half lengthwise. Roll each cheese filled jalapeño pepper with a half slice of bacon.
Place the bacon wrapped jalapeño peppers on the wire rack. Bake for 35 minutes. Turn the oven on broil, and broil for 3 to 5 minutes until the bacon is browned and the cheese is bubbly.
Let cool slightly before serving.