Preheat oven to 375 degrees F (190 degrees C). Place a wire rack over a baking pan.
Sharp Cheddar Cheese (3 cups)
Mayonnaise (1/2 cup)
Red Bell Peppers (1/2 cup)
Worcestershire Sauce (1 tsp)
Granulated Sugar (1 Tbsp)
Ground Black Pepper (1 tsp)
. Stir to combine well. Set aside.
Jalapeño Peppers (12)
in half lengthwise. Scoop out the membranes and seeds using a spoon.
Fill each jalapeño half way with the pimento cheese mixture.
Wright® Brand Naturally Smoked Hickory Bacon (12 slices)
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.