Hey, I really like those pickled pepperoncini peppers. I wonder if a guy could drain them real well, stick one of those pressurized cans of easy cheeze into the end of a pepper and fill it, then wrap with some of Debi's pre nuked bacon and smoke it at 300 or so, for an hour or so? The theory sounds good. What do y'all think? Is this an idea that can't work cause of the pickled peppers? Terry