8 slices bacon (not thick-cut), halved lengthwise, then crosswise
8 ounces cream cheese, room temperature
32 PEPPADEW® peppers, drained upside down on paper towels
Soak 32 toothpicks or small wooden skewers in water 30 minutes. Preheat oven to 350 degrees. Meanwhile, cook bacon in a large skillet over medium unit some of the fat is rendered but bacon is still pliable, about 5 minutes. Transfer to a paper towel-lined plate to drain.
Place cream cheese in a piping bag or a resealable plastic bag. Snip tip and pipe cheese into Peppadew peppers to fill. Wrap each pepper with a piece of bacon; insert a toothpick all the way through each pepper, beginning where the bacon overlaps.
Transfer stuffed PEPPADEW® peppers to a parchment lined rimmed baking sheet, in a single layer, and bake until bacon is crisp, 12 to 14 minutes. Serve Warm.
Posted by: Martha Stewart