Begin by cleaning the peppers, removing the stems, and cutting them in half lengthwise.
Devein and remove the seeds next.
Now it's time to load the peppers with cream cheese. Cut a quarter-inch piece of cream cheese, short side down, using a knife and smooth it into the pepper.
When you've finished this process, you're ready to wrap them with bacon. I normally split half of the bacon pack in half and use the whole strips for the bigger peppers. Just start wrapping now. No toothpicks are required if the bacon is wrapped from one end to the other relatively tightly.
This approach should utilize almost all of the cream cheese and bacon.
Place them in the oven and bake for 25 to 30 minutes. Because oven temperatures vary, check them on a regular basis. When the bacon is firm but not crunchy and the cheese is slightly brown, they are done. Enjoy!