Step 1

Preheat the oven to 400 degrees F. Line a large rimmed baking pan with foil and spray lightly with cooking spray.

Step 2

Cut the peppers in half lengthwise and remove the ribs and seeds. Arrange the peppers on the prepared baking pan cut-side up.

Step 3

Mix the cream cheese, Cheddar, bacon, Fresno pepper and milk together in a bowl until very well mixed and soft.

Step 4

Put the mixture into a resealable plastic bag (or a disposable pastry bag) and snip a corner to make an opening a little less than 1/2-inch across. Pipe a line of the cream cheese mixture into each of the peppers (the filling should not fill the whole pepper; it will spread as it cooks).

Step 5

Bake until the peppers are tender and the filling is melted, about 15 minutes. Serve hot.