Posted by: Kent at La Casita B&B.  You can find Kent on Facebook @ http://www.facebook.com/LaCasitaBB

Here’s the thing, I am not someone who can eat super spicy food.  I never have been.  My palette screams out in pain and my eyes weep and my nose warns me before I even get too close, “Those are not for you!”

On the flip side, hubby, is of the mindset: the spicier the better.  I always tell him he burned out his taste buds years ago.  I honestly don’t know how he does it.

When I posted “Experience the Corazon!” Kent, also sent along this recipe for stuffed chile peppers.  When I saw the photo I thought, Wow!  Those look amazing!  Sadly, I know that I could never even get close to one, but I know someone who will!  Try them and let me (and Kent) know what you think.

Sweet & Spicy Stuffed Chile Peppers

Sweet and Spicy Bacon Wrapped Stuffed Chile Peppers

Shared by Kent at La Casita B&B.  Find them on Facebook @ http://www.facebook.com/LaCasitaBB

6-8 Hatch Chile peppers

1/2 cup sun dried tomatoes in oil (including the oil)

1/2 cup onions, coarsely chopped

2 cloves of garlic,chopped

kosher salt and pepper

pinch of crushed red pepper flakes

1 (15.5 ounce) can of cannellini beans, drained and rinsed

2 tsp cumin

1 tsp oregano

2 TBSP plus 1 tsp chili powder, divided

3 oz. reduced-fat cream cheese

1/2 cup 2% shredded sharp cheddar cheese

2 green onions, green parts only, diced

6-8 slices of center cut bacon

3/4 cup brown sugar

1/2 tsp cayenne pepper

Heat a large pot of water to boiling. Add chile peppers and boil for 4 minutes. Remove peppers from pot and allow to cool.

In a large skillet add the sun-dried tomatoes in oil, onion and garlic. Season with salt, pepper and crushed red pepper flakes and sauté over medium heat for 4-5 minutes or just until onions start to soften. Remove from heat and let cool.

Preheat oven to 375 degrees. Line baking sheet with aluminum foil. Spray rack (I used my cooling rack) with cooking spray and place on baking sheet.

In bowl of food processor fitted with metal blade pour the sun-dried tomato and onion mixture. Pulse until finely minced. Add the cannelloni beans, salt, pepper, cumin, oregano and 1 tsp of the chili powder. Process until smooth. Add the cream cheese and process until smooth. Remove mixture to a small bowl and stir in the shredded cheddar cheese and diced green onions. Taste and adjust seasoning with salt and pepper if needed. Set aside.

Take each chile pepper and carefully make a slit from the top of the pepper almost to the bottom point. Remove seeds. (I just rinsed the peppers under running water and they came out nicely.)

Place the brown sugar, the remaining chili powder and the cayenne pepper in a pie pan or other shallow dish. Whisk well to combine. Set aside.

Take each prepared chile and stuff with 2-3 tablespoons of bean and cheese mixture, depending on the size of the pepper. Wrap the pepper with the bacon, starting the bacon on the side opposite the stuffing slit and ending on the same side. Roll the bacon wrapped pepper in the brown sugar mixture and place the pepper, stuffing side up, on the prepared baking rack. The ends of the bacon should now be on the bottom of the pepper, thus eliminating the need to use toothpicks to hold the bacon to the pepper.

Bake for 25-30 minutes or until bacon is crispy and pepper is tender.

You Might Also Like:

Flan: Cuban -vs- Mexican Angel Biscuits and Sausage Gravy ~ From Peru – Rocoto Relleno ~ Soup Weather ~ The Spanish Tortilla, It’s What’s for Breakfast