Bacon & Cheddar Stuffed Jalapeno Poppers w/ Sweet Chili Glaze

Mix honey and brown sugar together until even. Heat large pan to medium high, coat each piece of bacon and add to the pan and cook until crispy. Set aside to cool. Take out cream cheese and let sit to soften and slice peppers down the middle splitting the stem to leave a small handle to help pick them up. Remove the seeds and pith and set aside. Dice the cooled back and mix with the cream cheese and cheddar cheese until mix is uniform. Fill each pepper with the bacon and cheese mix and lightly top with panko bread crumbs. Put on grill at about 300 degrees until peppers are soft and cheese is melted. Finish by drizzling the sweet chili sauce over the peppers.