• Begin by soaking the toothpicks in water for about 15 minutes to prevent them from burning when grilling.

For Stuffing:

• In a bowl, mix together cream cheese, sun-dried tomatoes, minced garlic, and cilantro until fully blended and creamy.

For Grilling:

• Preheat your outdoor grill to medium heat and lightly oil the grill grates to avoid sticking.
• Carefully slice each banana pepper lengthwise without cutting through completely and create a ¼ inch deep crosswise slit near the stem. Remove seeds if less heat is desired.
• Fill each pepper generously with the cream cheese mixture, then wrap each stuffed pepper with a slice of bacon. Secure by inserting a soaked toothpick through the center.
• Place the prepared peppers on the grill and cook for 15 minutes, then flip and grill for an additional 10 minutes or until the bacon is golden and crispy, turning gently to keep the filling intact.