Mix dipping sauce ingredients in bowl and put in refrigerator.
Fry bacon, drain grease and let cool. Crumble bacon into cream cheese then mix the remainder of ingredients together. Place mixture in quart-sized food storage bag, and cut off one corner to make a pastry bag.
Cut off top of peppers, approximately 1/4” from base of stem and put tops on separate plate. Stuff cream cheese mixture in top of peppers and put caps back on. Wrap each pepper tightly in aluminum foil.
Place wrapped peppers on grill grate directly over hot charcoal and turn frequently for 10-to-12 minutes. Remove from grill and let cool. Unwrap foil and serve with dipping sauce to tame the spices from the peppers.