Cut stem ends off peppers and use an apple corer (or vegetable peeler) to clean out the seebs & ribs from inside. Wash and set aside.

While the beef is frying add the garlic and onion and let it cook for a couple of minutes. Drain the meat thoroughly and crumble it fairly fine. Mix it with the cream cheese, BBQ sauce, lemon juice, salt & pepper. You should have a moderately thick paste but still be spoonable.

Using a small spoon, fill each pepper with the meat/cheese mixture. Then take 1/2 a strip of bacon and drape it over the open end of the pepper. Hold it in place with a toothpick.

Like these up on your broiler pan or put them in a "Chile Grill" if you happen to have one.

Pop them under the broiler for about 5-10 minutes, or bake them at 350 for about 30 minutes.

You can also cook these in your wood smoker or put them on the gas grill with some smoking wood chips it you''re into the "outdoor cooking" thing. Either way get them roasted until the peppers are soft and the bacon is nicely browned.

Pull them off and arrange them on a plate. Let your guests sample one and stand by to make more.

This recipe doubles or quadruples nicely if you're feeding a large gang. Usually after the first batch you'll have plenty of extra hand to help make more.

Makes 12 (92g) servings, each contains an estimated:

Cals: 192, FatCals: 146, TotFat: 37g

Chol: 37mg, Na: 275mg, K: 186mg

TotCarbs: 4g, Fiber: 1g, Sugars: 2g

NetCabs: 3g, Protein: 7g