Before we start preparing these bad boys, you need to decide if you want to bake them in the oven or cook them on the grill. I highly recommend the grill but both ways are good and if you prefer the oven, now is a good time to preheat it to 375 degrees Fahrenheit.
Wash the peppers and cut in half lengthwise leaving the stem intact. The reason we leave the stems intact is to keep the filling from pushing out as we proceed. Once you've cut the peppers, clean the seeds out of the middle. Don't get too hung up on this step. Remember, these are sweet peppers and the seeds aren't going to set your mouth on fire and so if you miss a few it's not a big deal! Once you've got this done, set the peppers aside.
Mix 2 tsp of herbs into your cream cheese. The beauty of this recipe is that you can use any combination of herbs that you like! And you can use as much or as little of them as you like. Two teaspoons is a guideline to help you get started! We recommend garlic and chives because that is what we like but feel free to experiment! You're going to want to make more than one batch of these chicken poppers anyway ;)
Cut a thawed chicken breast into small cubes. We are going to use the cubes to stuff the peppers so make sure they are small enough to fit inside these little guys! While you're working with raw meat, go ahead and cut your bacon strips in half and set them aside as well.
Once you have all of the components assembled,
If you chose to bake these in the oven, place them in a baking dish and into your preheated oven and bake them for 30 minutes. It's always a good idea to take the internal temperature of a couple of them using a meat thermometer to verify that the chicken is done. Chicken should reach at least 165 degrees Fahrenheit. As you will see in the picture below, mine actually reached 195 degrees Fahrenheit.