Decided to try my hand at some peppers, to spice up Labor Day. I made one batch of filling and used it in all three different types of peppers. (Anahiem's Jalapeno's and Problano's), Wanted the pepper to be the only variable. Used the basic cream cheese recipe that is so popular on the forum. I broiled and peeled the Problano's but left the Anahiem's and the Jalapeno's alone. One photo shows the raw peppers as they are about to enter the smoker. The second photo shows the finished product, just before it is devoured.