Grilled Stuffed Jalapeño Popper Recipe

Slice jalapeno's in half lengthwise. Use a spoon to scrape out the middle of each pepper removing the seeds.

Stuff each pepper with spreadable onion and chive cream cheese. Sprinkle the top of each pepper with bacon crumbles. Press bacon into the cream cheese of each pepper. Note: If making ahead of time this is where you will want to cover the peppers and store up to two days.

To Grill: Preheat grill on High for 10 minutes. Reduce heat to medium. Place the stuffed peppers vertically on the grill so they don't fall through the slats. Grill until cheese is bubbling and peppers begin to soften.

Using tongs and a spatula in tandem, remove peppers from the grill. Place in shallow baking dish, or baking sheet, and sprinkle with shredded cheddar cheese.

Place in oven, on broil for 2 minutes or until cheese is melted. If using oven safe bake ware the peppers can be placed on the grill with the cover closed for 1-2 minutes until the cheese is melted. Remove from the grill with grill safe mittens so as not to burn yourself.

Serve immediately.