MAJOR success story! as others have indicated, the heat is baked out of them significantly (although by no means completely). as others suggested, doctor up the cream cheese with spices and shredded cheddar. do NOT overstuff -- just make level with the tops of the peppers (I didn't need the whole 8 oz, and I did use regular cream cheese). this will help them to not overflow. also, I baked at 350 to control boiling out of the filling, and ended up with a little overflow, but not much, and the pepppers still held together. I tried using a whole slice on some peppers, with no better result. a toothpick inserted to hold the bacon down seemed to help a little, but not completely. 2 thumbs up -- thanks!
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MAJOR success story! as others have indicated, the heat is baked out of them significantly...