Start by frying the bacon. When nice and crispy, drain on paper towels and let cool.

To prep the peppers, cut in half lengthwise and scoop out the seeds and veins using a spoon. Use gloves for this is you have open sores or sensitive skin on your hands. Set aside.

In a medium bowl, combine the cream and shredded cheese. Add in crumbled bacon and stir to mix well. Put about 1 tablespoon of filling in each pepper half. Press down firmly into the pepper so there are no air pockets. Mound the filling up slightly. Continue with the rest of the pepper halves.

In a small bowl add the flour. In another bowl add the breadcrumbs. In a third bowl, combine the eggs and milk.

Start the breading process by dipping the poppers into the egg, then the flour. Shake off excess flour and put back into the egg mixture. Let excess drip off and then dredge in the breadcrumbs.

Set onto a plate and continue with the rest of the peppers.

Let dry for about 10 minutes and then bread again by dipping into the egg again and back into the breadcrumbs. Again, let dry for 10 minutes before frying.

Heat oil in a heavy bottomed pan and heat over medium-high heat until oil reaches 350*F. When the oil is ready, slowly and carefully put a couple poppers into the oil and fry for 2-3 minutes or until golden brown.

Remove to a paper towel lined plate to drain of excess oil. Serve with ranch dressing or your favorite dipping sauce. Makes 16 poppers. Enjoy!!