Hot/Cold Stuffed Pepper & Tomato Bites

1 (11-oz.) jar pickled jalapeno peppers, drained
1 (8-oz.) package cream cheese, softened
1 container cherry tomatoes
½ small onion, grated
4 slices bacon, cooked & crumbled
¼ cup green olives, chopped
¼ cup grated cheddar cheese
dash Worcestershire sauce
dash celery salt
dash cayenne pepper

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Cut peppers in half and remove seeds. Beat cream cheese and add remaining ingredients. Stuff each pepper half with mixture. Cut a slice off stem end of each tomato; scoop out seeds with a small spoon or melon ball tool and fill with remaining cheese mixture. Garnish each with olive slices, pimento strips or bacon. Serve cold.