Split pepper in half, remove seeds, leave stem and end intact.
Fill sliced peppers with slices of Pepper Jack cheese.
Place 3 slices of pepperoni on top of each pepper half that is filled with cheese.
Make 12 small thin, round patties of sausage.
Wrap entire pepper half with sausage.
Then wrap each pepper half with a slice of bacon.
Sprinkle lightly with creole seasoning.
Cook peppers on grill for 1 hour at 325 degrees.
Turn peppers to brown bacon on all sides.
Near end of cooking apply a thin layer of BBQ sauce to each bacon wrapper pepper.
Lisa’s Notes: Billy Narron from Middlesex won 1st place in the NC Pork Council cooking contest at the 2016 NC State Fair with this Pork filled recipe. It was a crowd pleaser with all the judges! You can cook it on the grill on in the oven.