Instructions

1. Soak the toothpicks in water to prevent them from burning on the grill.

2. Rinse the peppers thoroughly under cool, running water. Place the peppers on a cutting board and slice them in half lengthwise.

3. Cut off the stem end, and then remove the white core and membranes with the tip of a sharp knife. Use a spoon to scrape out the seeds.

4. Prepare your filling in a mixing bowl. If you want a cheesy taste, combine cream cheese with shredded cheddar, Monterey jack or provolone, and then stir in some minced garlic or other seasonings, and a few drops of your favorite hot sauce for a kick. If you prefer to keep the filling simple, just use cream cheese seasoned with Cajun seasoning, garlic powder, onion salt, or whatever seasoning you prefer.

5. Wrap the stuffed peppers with bacon, covering as much of each pepper as possible without stretching the bacon. Large peppers might require two slices of bacon. Secure the bacon around the peppers with a toothpick.

6. Cover the peppers and place them in the refrigerator to firm them up before grilling. Alternatively, place the stuffed peppers in the freezer for 15 to 30 minutes.

7. Preheat the grill to low or medium. Don't set the heat too high because you want the bacon to get crispy, but not scorched.

8. Grill the stuffed peppers, sliced side up, until the peppers are slightly black, the bacon is crispy and the filling is lightly browned.