What I do is to take the pepper and cut the stem end off, take a table knife and carefully clean out the seeds and webbing - don't cut in half - I then stuff about half way with a extra sharp cheddar cheese and the rest with Jimmy Deans breakfast sausage. Wrap with bacon and cook in a smoker or a low indirect heat for a couple of hours until the pepper is soft then crisp up the bacon over higher heat.
These are great, I've been doing my version for years. I mix in crushed walnuts and shredded blend of cheddar & motzeralla with the cream cheese prior to stuffing the peppers. I usually leave a little bit of the seeds in for a little extra kick.
I really like the sausage idea beemer. I just may have to give that a try.
We do these a lot as well, though we don't cut in half...we cut off the top and stuff them with the cream cheese...then I put a match stick of sharp cheddar right down the center and wrap them with bacon. I put them on the grill, indirect heat using similar to this:
Whenever I fire up the smoker I make a bunch of these. For the folks that don't like the jalapenos you can substitute the little sweet red & yellow peppers. DW likes it them more which leaves more ABTs for me.
I'll have to try these in the DO next time. They wont have the smokey flavor but should still be good.
Sort of the same difference, take a really good country meat market hotdog if you can get them, split it down the side and put a strip of cheese and diced Jalapenos inside, then wrap it up a couple strips of thick sliced pepper bacon, then deep fry it. Very tasty but not too good for your LDL