Cut and hollow out the peppers. However you prefer. I cut the stems off and make a slice down one side to hollow the seeds and guts.. For smaller peppers, I slice about a third of the pepper off and hollow. Keep the cut part for later.

Add cream cheese, sour cream, bacon bits, cheddar, seasonings, salt & pepper into a mixing bowl. Mix thoroughly.

Add the mix to the peppers. Fill to your liking and wrap with the bacon. Secure the bacon with toothpics. **Note: for smaller peppers such as jalepenos and fresno, add the piece cut from before back to make the pepper whole. Secure with bacon and toothpics.

Smoke at 250 for about an hour and a half. I then drop it to the smoke setting (hovers around 225) for another hour to 1.5 hours or until bacon is cooked. I use a raised grid before putting them on the smoker but they can go right on the rack as well.