Sweet Chili Poppers

Did you get some of these yummy sweet chilies in your Bountiful Basket on Saturday? I got mine plus a friend gave me hers as well (two weeks in a row) so by this last Saturday I had a whole bag full in my refrigerator. I chose to turn mine into some delicious appetizers for our Father's day feast.


Sweet Chili Poppers
2 cups soft bread crumbs (I used rye bread for extra flavor. Puree it in your blender, or Vita-mix for fine crumbs.)
1 cup finely chopped sweet apple
1 cup finely chopped onion
2 Tbsp finely diced fresh cilantro
3 slices cooked and crumbled bacon
1 egg
1/4 cup milk
2 oz. Monterey or PepperJack cheese, sliced
about 20 sweet chili peppers

Combine bread crumbs, apple, onion, cilantro and bacon. Add egg and milk. Mix until all is incorporated and moist. 

 

Wash peppers and arrange them so they lay flat. On the opposite side of each pepper, cut a 'T' into the side of the pepper for the filling.

Stuff each pepper with stuffing (baby spoons work great for this!) and arrange in a single layer into a lightly greased casserole dish with a lid. Top each pepper with a piece of cheese (cut to fit). 

 Bake covered at 350 degrees F.  for 30 minutes. Serve warm or cold. They're delicious either way!