So I tried the ABT's this weekend using both JalapeÃ±os as well as mini-sweet bell peppers. I also did some small mushrooms (they were labeled as mini portabella's, but they didn't really taste the same as the real deal). I concocted a simple recipe as to not take away from the flavors of the peppers and bacon: 1 package cream cheese 3/4 cup fresh grated parmesan cheese 2 cloves garlic (minced) Fresh ground pepper (dash or 2) For the mushrooms I did the same thing, but added some fresh chopped bacon bits. The peppers were capped, halved, seeded and scraped with a spoon; stuffed and wrapped with bacon. Cooked for about an hour or so at 225 with some oak and cherry. Cooked the mushrooms without the stuffing for about 30 minutes cap side up. Flipped, spritzed with EVOO, and stuffed. Cooked for another 30 minutes then sprinkled some sharp cheddar. Cooked until the cheddar melted. My opinion was the JalapeÃ±os were very mild and flavorful, and the sweet peppers were a bit bitter for my taste. However, my wife thought the JalapeÃ±os were too hot, and she loved the sweet peppers. So to each his/her own. In any event, I would have never thought of the concept of wrapping the peppers with bacon, but the flavors really worked well. I'm not sure who the inventor of the ABT's is, but thank you guys again for great information.