I use cream cheese, shredded cheddar, and rub to make the "filling". Usually put a thin piece of fried andouille in the pepper with the filling, wrap with bacon and smoke or grill.
The small sweet peppers work well, too, for guests that aren't into "hot" and spicy.
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker