2) Pour enough brown sugar into the bowl to cover the chestnuts; the sugar will dissolve as you put it in so it may take a fair amount. Leave to marinate, refrigerated, overnight. In the morning, stir the mixture and leave to sit until needed.
3) Cut the stems off the peppers and core; the larger the jalapeno the better. You can maybe find a tool called a chilli twister at a BBQ/fireplace store.
4) Warm the package of cream cheese in the microwave and squeeze it into a 1L freezer bag. Cut a little bit off the corner of the bag and use it as a pastry bag to fill only the bottom part of the pepper.
5) Now stuff 1 or 2 chestnuts into the pepper; you may need to cut the chestnuts in half. Leave a little space at the top of the pepper.
6) Take 450g of bacon (thin sliced works best) and cut the strips in half. Wrap each pepper with half slices of bacon and use cocktail sticks to keep it in place.
7) Using the rest of the cream cheese, fill the remaining space at the top of the peppers. I sprinkle a little bit of all-purpose bbq rub on top for some colour. They are ready to cook.
8) Preheat the grill to a medium-high heat. Place the peppers on the grill and cook until the bacon is done. Watch them closely! If the bacon grease pools it will catch fire.