I could eat jalapeno poppers all day long, but who wants to say they had seven stuffed peppers for dinner? For this meal-in-one, I use poblanos for my husband and son, and hotter peppers for my daughter and me. —Sherri Jerzyk, Tucson, Arizona
Dinner Poppers
Peppers (Hot)
Dinner Poppers
Prep Time
20 min
Cook Time
25 min
Yield
4 servings
Ingredients
- 4 bacon strips
- 4 chicken tenderloins
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons canola oil
- 4 poblano peppers
- 1-1/2 cups shredded cheddar cheese, divided
- 4 ounces cream cheese, cut into 4 strips
Directions
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
- Sprinkle chicken with salt and pepper. In a skillet, heat oil over medium-high heat; brown tenderloins on both sides. Cool slightly.
- Carefully cut a slit down the side of each pepper and remove the seeds. Fill each with 1 tenderloin; top each with 2 tablespoons cheese and a strip of cream cheese. Close peppers; wrap with bacon and secure with toothpicks.
- Place on a foil-lined baking sheet, slit side up. Top with remaining 1 cup cheddar cheese; bake until cheese is browned and peppers are tender, 25-30 minutes. Remove toothpicks before serving.
Nutrition Facts
1 popper: 389 calories, 30g fat (15g saturated fat), 96mg cholesterol, 682mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 23g protein.
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