Shrimp Stuffed Sweet Peppers

Preheat oven to 400.  Have one large muffin pan at the ready (12 tins). Chop frozen shrimp into smaller pieces. A sharp knife works easily. Cap and slice each of the 12 peppers, making an opening in which to place the other ingredients. Sprinkle Sriracha (if using) into each of the peppers, followed by cheese and pieces of shrimp.

Wrap each pepper in bacon, and secure with a toothpick. Stand on end (open end up) into each of the 12 muffin tins. Bake for 25-30 minutes, or until the shrimp has reached an internal temperature of 165°F, the bacon is done to your liking, and peppers have softened. Serve immediately.