Saturday, April 6, 2013

Thai Chicken-Stuffed Peppers

Ready in 30 minutes, these jalapeño poppers take on a Thai influence in a standout snack that’s right at home at either casual or dressed-up affairs.

Serve 8   Prep 10 min  Cook 20 min


  • fresh jalapeno chile peppers
  • tablespoons natural or creamy peanut butter
  • tablespoon low-fat milk
  • teaspoon reduced-sodium soy sauce
  • cloves garlic, minced
  • 1/4 teaspoon curry powder
  • 1 1/2 cups chopped cooked chicken
  • ounces reduced-fat cream cheese (Neufchatel), softened
  • 1/4 cup snipped fresh cilantro
  • slices reduced-sodium bacon, cooked and crumbled

  1. Preheat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chile peppers in half lengthwise.* Remove stems and seeds from peppers; set aside.
  2. For filling, in a medium bowl combine peanut butter, milk, soy sauce, garlic, and curry powder; whisk until smooth. Add chicken, cream cheese, and cilantro, stirring until well mixed. Using a small spoon, divide the filling evenly among the pepper halves and sprinkle with bacon.
  3. Place pepper halves on greased baking sheet, and bake for 15 to 20 minutes or until filling is hot.

  •  Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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