In a medium skillet, cook 4 pork links over medium high heat. Use the back of a spoon to crumb the pork links while they cook. Continue cooking until pork links are fully cooked and crumbled, about 10 minutes. Remove from pan to a plate with a paper towel to drain.
Preheat grill to medium using a direct flame while the peppers are assembled. Spray a grill basket with nonstick cooking spray and set aside.
Cut the peppers in half and scoop out any seeds and veins, then set aside.
Make the filling by combing goat cheese and crumbled pork linked. Mix well to combine. Gently scoop filling into the cavity of the peppers.
Cut 5 strips of bacon in half. Gently pull one piece to slightly stretch it out and then wrap around one stuffed pepper. Secure with a toothpick and gently place in grill basket. Repeat process with remaining bacon and peppers.
Grill bacon wrapped peppers over direct heat for about 15-20 minutes. Rotate and turn peppers often so bacon is fully cooked on all sides. Spray any flare ups with water so nothing burns.
Remove toothpicks and serve warm or room temperature.