10 Baby Bell peppers
1 16 oz. container of cream cheese
1 lb. of apple smoked bacon
1 cup shredded Monterrey Jack Cheese
2 tbs. Dizzy Pig's Jamaican Firewalk Rub
Slice baby Bells’s in half and remove insides.
In a bowl, mix cream cheese, Moterrey jack and Jamaican Firewalk until fully blended.
Slice bacon into halves.
Spoon cream cheese mixture into pepper halves and wrap with bacon. Place a toothpick through the bacon into the pepper to hold bacon in place.
Dust outside of wrapped peppers with Jamaican Firewalk and place into a 325° F smoker/grill direct for about 40 minutes or until bacon has rendered and is crispy.
Serve with ice cold BEER!