In the center of a second sheet of aluminum foil, add the chopped onion, garlic, cumin and olive oil. Fold foil around the mixture and seal tightly. Place the sealed foil pouch in an oven safe dish and place in the oven with the bacon. Bake for 15 to 20 minutes, until the bacon is brown and crispy and the onions are soft and fragrant. Remove from the oven. Be sure to move the bacon to a paper towel to let cool. Open the foil pouch and let cool. Be careful of steam.
Once cool, chop the bacon and combine with the onion mixture, cheeses, and lime juice in a medium bowl. Stir until mixed.
Preheat the grill to medium to high heat.
Using a small spoon fill the peppers and place cheese side up on a grill pan (I sprayed the pan with cooking spray).
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.