Preheat oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Mince roasted red pepper. Trim and thinly slice green onion at an angle (bias). Halve jalapeños and scrape out all seeds and ribs with a spoon. This reduces heat level. Cut bacon across its length into 1/4” slices. Using a small glass or biscuit cutter as a guide, use a knife to cut 12 circles from flour tortillas (2.5” to 3” diameter).

Add bacon to a medium pan over medium heat and cook until crisp, 8-10 minutes. Transfer to a plate and leave drippings in pan. Combine pork, mini meatball seasoning, 3/4 tsp. salt, 1/2 tsp. pepper, half the green onion, and 2 Tbsp. water in a mixing bowl.

Divide pork into 12 equal portions and roll into 1" meatballs. Return pan with bacon drippings to medium-high heat and add meatballs. Cook until thoroughly browned all over, about 2-3 minutes (meatballs will finish cooking later). Transfer to one half of the prepared baking sheet. Searing meatballs in bacon drippings adds smoky flavor.

In a mixing bowl, thoroughly combine cream cheese, half the shredded cheddar cheese, half the bacon, and half the roasted red pepper. Fill jalapeño peppers with mixture and place on other half of the prepared baking sheet next to the meatballs. Top with half the remaining shredded cheddar (reserving the rest for garnishing meatballs when plating).

Bake peppers and meatballs for 5-8 minutes, or until meatballs reach a minimum internal temperature of 160 degrees. Transfer meatballs to a plate and return peppers to oven. Bake another 8-10 minutes, or until cheese browns.

Secure a flour tortilla around each meatball with a toothpick. Garnish each meatball with sour cream, remaining red pepper, remaining shredded cheese, and remaining green onion. Garnish jalapeños with remaining diced bacon. Arrange peppers and meatballs on a large platter to serve.