Preheat oven to 350 degrees. Grease a loaf pan with baking spray.
In a skillet over medium-high heat, cook bacon until crispy. Set aside to drain on a paper towel, leaving the bacon grease in the skillet.
Saute peppers and scallions in bacon grease until softened, about 2 minutes. Set aside.
In a large bowl combine flours, baking powder, baking soda, salt, chili powder and smoked paprika and whisk together.
In a small bowl combine beer, buttermilk and agave and whisk together.
Pour wet ingredients into large bowl with dry ingredients and fold together with a spatula until just incorporated.
Chop up bacon now that it's cooled.
Add bacon, pepper & scallion mixture with the leftover bacon grease from the pan, sun dried tomatoes, rosemary and 1 cup of the cheddar cheese and fold into dough until just incorporated.
Spread dough into loaf pan and bake for 20 minutes.
Remove from oven, sprinkle remaining 1/2 cup of cheese on top and bake again for another 20-25 minutes until cheese is golden and bread is cooked through.
Let cool in loaf pan for 20 minutes before removing and cooling on a wire rack.
Notes
Buttermilk can be made using 1/2 cup milk and 1 tablespoon lemon juice.