1 package small sweet peppers
12 jalapeños
1 (8-ounce) package cream cheese
1 (8-ounce) package goat cheese
2 (4-ounce) packages feta
4 peaches, cut into 1-inch wide slices
2 pounds bacon, cut in half
1 cup balsamic vinaigrette
4 tablespoons maple syrup
1 cinnamon stick, optional
Toothpicks

Cut  a “T” shape in the sweet peppers and the jalapeños, being careful not to cut all of the way through so the top and the sides stay together in one piece, or if you prefer, cut them in half. Scrape out the seeds of the peppers. Preheat the oven to 450° F. Mix the three kinds of cheese together. Place the cheese in a zip-top baggy and cut a hole in one end;squeeze out the cheese to fill the peppers. Wrap the filled peppers and the peaches  with half a slice of bacon each, and hold each together with a toothpick. Place on a wire rack on a baking sheet. Bake for 20 to 25 minutes or until the bacon is crispy. While the peppers and peaches are cooking, place the vinaigrette, maple, and cinnamon stick in a non-reactive saucepan and boil until the mixture has reduced to half. Remove the cinnamon stick, and when the peppers and peaches are ready, glaze them. Serve warm.