Poivrons farcis façon jalapeño popper

Ingrédients

• 6 Slices thin bacon
• 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
• 4 Whole green bell peppers, cut in half lengthwise, and seeded

Préparation

1. 1

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

2. 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.

3. 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.

4. 4

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

5. 5

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

6. 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