Bring the cream cheese to room temperature. Using a fork, mix in the onion powder, garlic powder, salt, chives and Worcestershire Sauce until well blended. Set aside.
Cut the stem off the peppers without cutting too far down on the flesh. Then cut the pepper in half lengthwise and remove the seeds.
Stuff each half with the filling, rounding it over the top just a bit.
Wrap each half with one-half to one full slice of bacon. The size of the pepper will dictate the amount of bacon you need. Bacon shrinks as it cooks so wrap well. Cover the ends so little cream cheese melts out. Place each half on a cooling racking on top of a cookie sheet. Leave space between each one so they bacon doesn't cook together.
Bake for 30 minutes at 400° or until the bacon is crisp. Be sure to cool at least 10 minutes before eating.
Cooking with Chef Robin, On The Fire, Big Wild Radio.