Set the cream cheese out on the counter to soften. You'll need to make coconut bacon from this recipe.

Wash the peppers and slice in half, keeping the top of the pepper on. Carefully remove the ribs and seeds.

Slice the jalapeno down the middle, removing the top, seeds, and ribs. Finely mince.

Mince the apricots.

Mix the apricots, pepper, "bacon", and cream cheese together until smooth. I like to reserve a few pieces of each to drop on top as a garnish. Fill the peppers with the mixture and garnish with the leftover toppings. Refrigerate until ready to serve.