Step 1

Preheat the grill to medium-high heat.

Step 2

Slice the mini peppers in half lengthwise and remove the seeds.

Step 3

Mix the cream cheese, bacon, Monterey Jack cheese, parsley, chives, garlic powder, salt and pepper in a medium bowl.

Step 4

Fill the mini peppers with the cream cheese filling.

Step 5

Place the stuffed peppers cheese-side up on the grill and cook for 6-8 minutes or until the peppers are tender and the cheese is melted. Garnish with the extra chopped parsley and serve immediately.