Jalapeno Popper Stuffed Bell Peppers

Transform your favorite appetizer into a bold and filling meal with these jalapeño popper-stuffed peppers. Melty cheese, crispy bacon, shredded chicken, and diced jalapeños are mixed and packed into green pepper halves, then grilled on the Traeger for that signature wood-fired flavor. Top them off with even more cheddar cheese and bacon for a bubbly, golden finish.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1When ready to cook, preheat your grill to 350 F°, this should take about 15 minutes depending on your grill and the weather.
2. 2Place 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. 3To 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. 4Place bell pepper halves cut side up onto a sheet tray and divide the filling evenly among them.
5. 5Place peppers directly on the grill grate and cook for 30 minutes.
6. 6Top 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