Hot Banana Pepper Poppers

Once upon a time I had an abundance of peppers coming in from my garden, especially hot banana peppers. (for some reason, my jalapenos didn't grow)  I made pickled banana peppers, used them in salsa, and froze some.  Then I saw this post over at PreventionRD for Sweet and Spicy Jalapeno Poppers.  They looked tasty, and I've liked everything I have made from Nicole's blog.  I decided to give them a try with my hot banana peppers....

The picture isn't the greatest, but you can 'pop' over to PreventionRD's blog for some better ones ;)

Sweet and Spicy Jalapeno Poppers slightly adapted from PreventionRD

6 jalapeno peppers hot banana peppers
4 oz light cream cheese, softened
2 Tbsp 2% cheddar cheese, shredded
6 turkey bacon strips, halved widthwise
3 Tbsp packed brown sugar
1 Tbsp chili seasoning

Directions:

Cut peppers in half lengthwise and remove seeds and membrane; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half.

Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350 F for 18-20 minutes or until bacon is firm. Yield: 12 poppers.  

Verdict?  They were very good!  I would love them with jalapenos, but the banana peppers were good too.  Hot banana peppers are still pretty mild as far as heat, but have a nice flavor.  These are also pretty simple to put together, and would make great appetizers for a par-tay. Or football. Or just make them and eat 'em for dinner like I did. 

I'm linking up this recipe at Beyer Beware, Delightfully Dowling, Skip to my Lou, Eat at Home (Ingredient Spotlight: Bacon)