Steps

• Step 1

  When ready to cook, preheat your grill to 350 F°, this should take about 15 minutes depending on your grill and the weather.

  350 ˚F / 177 ˚C

• Step 2

  Place bacon directly on the grill grates and cook 15 - 20 minutes until golden brown and crispy. Cool the bacon on paper towels and roughly chop. Reserve 2 tablespoons of bacon for topping and transfer the remaining bacon to a large bowl.

  00:15

  350 ˚F / 177 ˚C

  Ingredients

  • 6 Slices thin bacon

• Step 3

  To the bowl with the bacon, add the shredded chicken, jalapenos, cream cheese, sour cream, 1 cup cheddar, mozzarella, garlic powder, onion powder, paprika, salt and pepper and mix well.  

  Ingredients

  • 3 Cup cooked chicken, shredded

  • 2 Whole jalapeno, seeded & chopped

  • 4 Ounce cream cheese, softened

  • 1/2 Cup sour cream

  • 1 1/4 Cup shredded cheddar cheese, divided

  • 1/2 Cup mozzarella cheese, shredded

  • 1 Teaspoon garlic powder

  • 1 Teaspoon onion powder

  • 1/2 Teaspoon paprika

  • 1 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

• Step 4

  Place bell pepper halves cut side up onto a sheet tray and divide the filling evenly among them. 

  Ingredients

  • 4 Whole green bell peppers, cut in half lengthwise, and seeded

• Step 5

  Place peppers directly on the grill grate and cook for 30 minutes.  

  00:30

  350 ˚F / 177 ˚C

• Step 6

  Top peppers with remaining cheese and reserved bacon and continue to bake for an additional 15 minutes until cheese is melted and lightly browned. Serve immediately

  00:15

  350 ˚F / 177 ˚C