I use an apple corer to remove the seeds and ribs, and I basically use the (gloved) left hand holding the pepper with the point downward. Then I use the right hand to press small amounts of the stuffing mixture into the ABTs until they are full as I prefer.
I try to keep the mixture as cold as I can stand to use it, and smoke them vertically.
Now I also have a coworker that simply splits the peppers lengthwise, cores the seeds and ribs out with a teaspoon and spreads cream cheese into the center, and then places them on the plate..
I like mine, but enjoy his as well. Both are good, and appeal to different people, but hey cream cheese would be good on at shoe if a little flavoring and smoke was applied. . . . just my opinion.
Best of luck with whatever you decide to do.