Bacon-Wrapped Cherry Peppers + A Stuffed Pepper Alternate Recipe

From Food & Wine (my current favorite cooking magazine!)
Yield - 12 pepper halves

Ingredients

6 jarred hot cherry peppers— halved through the stem, seeded, drained and patted dry
1/3 cup cream cheese, softened
12 thin bacon slices (6 ounces)

Equipment: toothpicks

Method 

Preheat the oven to 350°. Stuff each cherry pepper half with a heaping teaspoon of cream cheese and wrap with a slice of bacon; secure with a toothpick.

Arrange the stuffed peppers in a large ovenproof skillet and cook over moderate heat, turning, until the bacon is browned, 12 to 15 minutes. Transfer the skillet to the oven and bake for about 5 minutes, until the bacon is crisp and the cream cheese is hot.

Serve the stuffed cherry peppers warm.

If that one doesn't look good, or just won't work for some reason - maybe try this alternate recipe?

---

3-Ingredient Mini Stuffed Peppers Recipe 

Source: A blog called A Spicy Perspective

Ingredients

1 1/2 pounds mini bell peppers (or a mix of mini bell peppers and jalapeños)
12 ounces garlic and herb seasoned chevre goat cheese
1 tablespoon honey

Method   

Preheat the oven to 400 degrees F.  Line a large baking sheet with parchment paper and set aside.

Cut all the peppers in half lengthwise and remove any seeds. Lay them cut-side-up on the baking sheet. Spoon the seasoned goat cheese into the center of each pepper half.

Lightly drizzle the peppers with honey, and sprinkle with salt if desired. You can also garnish them with fresh herbs if you like, but it's not necessary. Bake for 10 minutes, then serve warm.

Optional Toppings: Various herbs, crumbled bacon or chorizo, balsamic glaze, smoked paprika, toasted nuts.