Wash the peppers. Cut into the sides just enough to remove the seeds.
Mix cream cheese until smooth and fill into peppers with a piping bag.
Lay bacon in strips, depending on the width of the peppers, and place sage leaves on top. Season with salt and pepper. Wrap peppers with it and secure with a toothpick if needed.
Place on a baking tray lined with baking paper and cook in a preheated oven at 190 °C for about 10-12 minutes.
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