Decided to try my hand at a versatile dish. Slices the peppers boat style, left most of the seeds and membrane for heat. Browned some ground sage sausage, let it cool. Added cream cheese, sharp cheddar and chopped scallions. Filled the peppers and wrapped with the apple wood smoked bacon and sprinkled with brown sugar. I chose to add the brown sugar to help crisp up the bacon and to also compliment the heat. I feel that needing more heat is better than having too much heat. May add roasted corn next time. They were really good, wish they had a little more heat but first try was a success!
