COOK IT.
Slice off the top of each pepper, remove the pith and seeds using the coring tool. Rinse the peppers under cold water to remove any remaining seeds. In a mixing bowl, combine cream cheese, onion, and sundried tomatoes until creamy. Transfer the cream cheese mixture to a resealable bag, seal the bag, cut off one corner (1/2-in / 1.3 cm opening), squeeze cream cheese toward the opening. Stuff each pepper with cream cheese mixture by piping it from the bag into the pepper. Wrap each pepper with 1/2 slice of bacon pin with a toothpick. Set each pepper into a hole on the pepper roaster. Preheat gas grill to 350°F (177°C). Turn one side of the grill to low or off, cook indirectly, place rack over the cooler side of the grill. Roast for 30-40 minutes until bacon is thoroughly cooked. Remove from grill, serve while warm, contents may be hot and liquid!