Preheat oven to 400 degrees F.

Wash the peppers.

Cut off the stems and make a long slice down one side of the pepper.

Clean out the insides of the pepper.

Leave more of the pith if you want a hotter pepper.

Make sure to not touch your eyes... the oils are all over your hands and will burn.

In a medium sized bowl, mix the cream cheese and garlic salt. Add any herb that you desire.

With a butter knife, stuff the peppers with the cream cheese mixture.

Cut the strips of bacon in half and wrap one half strip around each stuffed pepper and secure with a toothpick.

Bake on a slotted pan for about 25-30 minutes or until bacon is fully cooked.

Let cool slightly before eating.

Serve with my ranch dressing!