I have also heard (and used) a Diet Sprite soak to decrease the hotness of the pepper. I have no clue why it works, but it seemed to. I like a little heat, but don't like it so hot that I can't taste what I am eating.The capsacin bonds with fats in the milk, there's lot of scientific explanations on the web, and info here on the forum. I didn't have milk one day and soaked in cold water with a few tablespoons of sugar added, that worked pretty well, too, but the milk is better. I'm pretty picky about getting all the ribs and seeds I can out, too. Some people like to get their fillings smooth enough to use a pastry bag/ziploc, and squeeze the filling in, I use my little offset spatula, or just use my (gloved) fingers to stuff them. I usually use Princess' 1/3 piece of bacon, but I had kind of wonky bacon this time and had to go with 1/2's.BarbeQueen, Thanks for the recipe. I don't have any info. on the goat cheese except that it's a soft cheese with a mild flavor. Soaking the jap's in milk is something that I hadn't heard before. Does milk effect capsaicin chemically or wash it away?
If I am using cream cheese I use the zip-lock bag method. If using shreeded cheese I just stuff them with a gloved hand.
Try cream cheese and peach preserves - salty from the bacon, hot from the pepper and sweet from the peaches - pretty tasty.