Thaw four 1 lb Rock Cornish hens if frozen. Wash hens and pat dry. Prepare 1/2 cup herb-seasoned stuffing. Rub cavities of hens with salt and pepper; fill each with 1 1/2 to 2 tbsp. stuffing.

Place hens breast side up on rack in open shallow roasting pan. Crisscross 1 slice bacon, cut in half, on each hen. Do not add water. Do not cover. Roast about 1 hour or until tender at 425F.