(14 ounces) JOHNSONVILLE® Smoked Brats
(16 ounces) bacon, cut into thirds
Using a sharp knife, slice 1/4 inch off the stem end of the peppers, discard the stem.
Using a small knife or vegetable peeler, remove seeds and spines of the peppers, discard.
Dice the sausages into small pieces and stuff the peppers with the sausage.
Cover the sausage with a 1/3 strip of bacon and secure with a toothpick.
Grill the brat bullets over medium heat until evenly roasted and the bacon is crisp.