Instructions

1. Arrange oven rack on middle rack, preheat oven to 425 degrees, and line baking sheet with parchment paper.
2. In a large pan over medium heat, cook bacon until crisp. Transfer to paper towel-lined plate to de-grease. Allow to cool slightly then crumble into small pieces.
3. In a small mixing bowl, using an electric mixer, mix together cream cheese, ¼ cup + 2 tbsp (42g) shredded cheddar, chives, onion powder, garlic powder, and pepper. You can also choose to mix in the crumbled bacon at this time or leave it out to use as a topping.
4. Using a spoon, scoop filling into pepper halves. Do not overfill peppers with mixture; include just enough to fill each half. Transfer each to prepared baking sheet. Top peppers with crumbled bacon, pressing bacon lightly into cream cheese mixture, then finish by topping each with remaining 2 tbsp (14g) shredded cheddar.
5. Transfer baking sheet to oven to bake until cheese has melted and is golden brown, about 8-9 minutes. Transfer baking sheet to top oven rack, turn on oven broiler, and broiler until cheese is golden brown, about 1 additional minute, watching closely to ensure peppers don’t burn.
6. Remove baking sheet from oven and allow peppers to cool slightly before serving.