Step 1

Slice the peppers in half. Take the seeds and flesh out of the pepper leaving the halved pepper in tact. (When handling hot peppers, use gloves and avoid contact with your skin and eyes.)

Step 2

Combine the cream cheese with the shredded mozzarella. Mix until one consistency forms. Season with salt and pepper.

Step 3

Stuff the halved peppers with the cream cheese mixture and set aside.

Step 4

Lay out a bacon strip and wrap it around the cheese stuffed halved pepper. Secure the bacon around the pepper with a toothpick.

Step 5

Pan fry the pepper on a medium high heat pan until crispy (or you reach the consistency of the bacon you like).

Step 6

Lay out one slice of bread. Add half the shredded cheddar. Place 2 halves of the peppers on top. Cover with more shredded cheddar and close the sandwich with another slice of bread.

Step 7

Pan fry the sandwich on medium heat until golden brown and crispy on both sides. Flip the sandwich and add a bit of water to the pan. Cover with a bowl or pot top and cook for 2 minutes.

Step 8

Slice the sandwich in half, and pan fry the open faced side until the cheese and bacon is crispy.