Preheat a conventional oven to 400 degrees F.

With a knife, cut out a long and narrow slit from the top of each pepper to remove the seeds. Keep the stems attached.

Combine the brisket and BBQ to taste, if using. Stir in the cream cheese, onion powder and garlic in a medium bowl.

Stuff the peppers with the brisket mixture and and then wrap each pepper with one slice of bacon and secure with a toothpick.

Place a wire rack on top of a cookie sheet and arrange the peppers on top of the rack. Bake for about 25 to 30 minutes or until the bacon is crispy and the peppers have softened. Allow the peppers to cool to warm and serve.