This recipe for Pepper Poppers is a variation of a popper appetizer goody that uses more chopped pepper flesh than most and an amazing bacon wrap to enhance and bolster the flavors.
(Mark Kelly, 2013)
8 large jalapeno peppers
8 medium Anaheim peppers
8 ounces low-fat chive and onion cream cheese
8 ounces shredded sharp cheddar cheese
1/2 red onion, diced
4 strips bacon, baked crisp and chopped
12 strips bacon, baked but still malleable
Remove top third of each pepper leaving the stem and remove all of the seeds and pulp from each part of each pepper. Chop the smaller portion of the peppers and set the larger stemmed portion of the peppers aside to be stuffed later.
In a food processor, combine the chopper peppers, cream cheese, chopped bacon, onion and cheddar cheese, Pulse until the mixture is smooth.
Using a spoon fill the peppers with the cheese mixture. Wrap each stuffed jalapeno pepper with 1/2 strip of the par-cooked bacon. Wrap each stuffed Anaheim pepper with a full strip of the par-cooked bacon. Chill in refrigerator for at least one hour.
Preheat oven to 350F.
Place the peppers on a foil-lined rimmed baking sheet and bake for 15 to 20 minutes or until bacon is crisp and the cheese filling is heated through. Allow to rest for 5 minutes before serving.