| Marinate dove breasts in Italian dressing overnight in refrigerator. Cut peppers length-wise on one side and remove seeds and inner membrane. Stuff pepper with 1/2 of dove breast and 1 teaspoon of cream cheese (more or less, depending on the size of each pepper). Wrap stuffed pepper with 1 slice of bacon, securing ends with toothpicks. Place peppers on medium high preheated grill and cook until bacon looks transparent and dove is medium-well. Serve. | 
