In a large bowl place the 3 packages of cream cheese and soften. You can use the microwave if you have one for less than 30-40 seconds.
Add the Hidden Valley Ranch Dressing, Tony Chachere’s Creole Seasoning and mix well.
After the peppers are seeded, cleaned and dried fill the hallow side with the cream cheese. Wrap bacon around it and keep in place with a tooth pick. Do not poke all the way thru the peppers.
Place on aluminum foil and place on the grill for 20 to 25 minutes. The bacon has to be golden brown.
* Shrimps, bacon can be added as well as shredded cheddar cheese or Mexican cheese mix.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.