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.
