Remove your cream cheese from the frig and allow to come to room temperature. Using kitchen shears cut up your bacon into small pieces. Then fry it up til crispy and drain on a paper towel.

Slice your peppers in half longways and remove seeds and white ribs in your peppers. I suggest using disposable gloves for this because you can transfer the oil from the peppers to your sensitive areas.

Combine your cream cheese, fried and cooled bacon, and your cheese.

Spoon your cream cheese mixture into your split peppers. Don't over stuff them. You don't want the filling to spill out while they cook.

Bake for 20 minutes at 400°F until your peppers are cooked through and your filling turns a golden brown.

Serve and enjoy!