Cut off stem
Sliced in half long ways (And symetrical to the curve of the pepper if it does curve)
Scrape out seeds and white "Veins" (I use a small measuring spoon that is semispherically shaped like a mellon baller, it works great!) ZAPPERS tip of the week. (hold your applause please)
The long slice and scrape is the easiy way, but I admit that for presentation the whole pepper looks better for a magazine cover, but what a pain for something that is gone in two bites
For choosing peppers, I look for the greener ones, greener in under-ripe I mean. They tend to not be as hot. Less ripe, firmer, lighter green sometimes and fewer of those brown little cracked lines in the skin.
Wrap with half slice of bacon that has warmed up a little (It stretches a little easier) Believe it or not, thin bacon seems to work better because it doesn't always over power the treat and it may crisp better. Easy on the smoke, bacon seems like a smoke magnet and there is not really a whole lot of meat there. I like the pepper to be kind of wilted or softer after smoking, so it may take a little longer than 2 hours depending on the moon and the gods of smoking.
Filling? Your imagination (or wallet) is the limit. No need to over stuff with filling, maybe level with the pepper half or a fuzz more, shrinking bacon can squeeze out excess filling anyways and if you really really like the filling, just make and eat more to start with!
Which brings me to this point, you can never make too many ABTs!
PS. Rambling on again
Once upon a time, I did soooooooo many ABTs that the pepper juice penatrated the skin on my hands.
Me big tough caveman construction worker.
By the time that it soaks into your skin, it just don't wash off with soap and water.
Rubber gloves may be in order