Slice the jalapeños lengthways and evenly down the centre, producing two identical halves. Deseed them, keeping the stalks on.
Fill each jalapeño halve with 1 teaspoon cream cheese, placing a strip of Cheddar on top. Don't worry about being too neat, the filling is going to ooze out in the oven anyway. Repeat with remaining jalapeños.
Cut the bacon in half so you have 16 identical strips. Grab each strip and wrap round the centre of a stuffed jalapeño and secure with a toothpick. When all are wrapped, sprinkle with smoked paprika and cracked black pepper.
Pop them in the oven preheated to 220 C / Gas 7 for 15 to 20 minutes, or until bacon is browned and cheese is beginning to ooze out.