Step 1: Ingredients
Bacon - I like hormone free, meaty, natural bacon like this brand. You need 1 slice of bacon per pepper. I bought 3 - 12 oz. packages for 50 large peppers. Smaller peppers will use about 1/2 slice.
Cream cheese - I like Raskas because it is rBGH free. or 3 - 8 oz. packages of Philly brand for 50 large peppers. Gauge accordingly, smaller peppers will use less.
Gloves - nitrile, vinyl, or latex. Just be sure to wear the gloves, and don't touch eyes, mouth or mucous membranes.
Ventilation - a fan or open window to keep you from breathing so many hot pepper fumes.