Slice thick cut bacon in half length wise to create 24 long pieces, set aside.
Next, prepare the mini bell peppers by cutting them in half lengthwise leaving the stem on. Scrape out the inside seeds and ribs and set aside to make the filling.
For the filling, soften the cream cheese and place in a medium size bowl. Add the grated cheese, garlic powder, paprika, parsley, hot sauce, salt and pepper to the cream cheese and mix well.
Stuff each pepper even with the top and then wrap with a slice of bacon.
Place on a cookie sheet lined with tinfoil.
Bake for 18-20 min or until the bacon is starting to brown and crisp up.
