Take the pepper halves without the tails and clean out all the seeds and veins. For the halves with the tails, hollow them out only enough to hold the stuffing; you want heat in these. Mix the cream cheese and ranch dressing mix until well blended, and fill each pepper half, level–not mounded. Lay a bacon piece lengthwise on top of each popper, pressing down a bit to stick it to the cream cheese. Place on a sprayed cookie sheet and bake at 350 degrees for about 40-45 minutes. You want the peppers soft but not mushy and the bacon cooked.
Let people know the “hot as the devil” peppers have tails!