OK so this is my third time around making ABTs...this time I think I have it mastered. In the past I have had trouble with my cheese melting out the sides or I didn't take the veins out and the Japs were so hot I could only eat one at a sitting. (And I love hot and spicy...I eat ground horseradish with my steaks and make some awesome Jap burgers that I will have to share at another time...oh yeah and one day I will share my Lizard Lick recipe.) I will do a lot more sharing of Qviews when I get moved and settled as I have been living in temporary housing for the last 4.5 months while getting relocated with my job. So the difference this time...and I didn't even need toothpicks: First I should say that I cut my peppers in half lengthwise like boats...and this time I used some nice big Banana Peppers just because they were calling me in the produce section saying that they longed to be ABTs. They were so large that the top half of the peppers sometimes were sliced into thirds...I digress. I took a whole slice of bacon and began by tucking one end of the bacon just under one end of the pepper. I then draped the bacon over the top of the cream cheese and pepper to the other end and began wrapping so that when I finished the first tucked end was wrapped in the bacon as well...this covered both ends so that the cheese could not ooze out of the ends. And in case you are wondering I LOVE bacon! So I guess that all I am reporting is my method of wrapping the bacon to work better for me. I'm sure this isn't a novel idea but I am pleased. I will go ahead and post some pictures now which are precooked and then will update later. Oh! And by the way...GO COLTS!