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Preheat oven to 250°F.
Cook manicotti noodles for 1-2 minutes, or until the exterior is slightly soft and they are still firm and hold their shape. Drain, rinse with cold water, and set aside to cool.
To a medium-sized bowl, add: beef, sausage, onion, garlic, jalapeno pepper, cheddar cheese, mozzarella cheese, cream cheese, chili powder, smoked paprika, dried oregano, dried thyme, salt, and pepper. Mix until fully incorporated, using your hands or a hand mixer.
Place meat mixture in a piping bag and stuff the inside of each manicotti noodle.
Tightly wrap each stuffed noodle with bacon, overlapping edges and using more than one slice per manicotti noodle if necessary. Secure with toothpicks if needed.
Arrange assembled shotgun shells on a baking rack set inside a rimmed baking sheet. Bake on the middle rack for about 60 minutes. Then brush the tops with BBQ sauce and bake for about 30 minutes more, ensuring the bacon is crispy, and a meat thermometer reads 165°F when inserted into the center.
Remove shotgun shells from the oven, brush with glaze again, and let cool for 5-10 minutes. Garnish with chopped fresh parsley or cilantro before serving. Enjoy!