Prepare the filling by combining the cream cheese, garlic paste, black pepper, and chopped fresh rosemary. 

Pat the peppers dry with paper towel and fill the cavity of each pepper half with a small spoonful of the cream cheese mixture.

Wrap a piece of bacon round each filled pepper. Secure with a toothpick.

Fry in a non-stick skillet or cast iron skillet, turning frequently. 

When the bacon is thoroughly cooked, drain any excess grease on paper towels. Try to finish the cooking with the open part of the peppers facing up to help prevent the filling from leaking.

Transfer to a serving platter and serve warm.