INGREDIENTS:

8 fresh jalapeno chile peppers

2 tablespoons natural or creamy peanut butter

1 tablespoon low-fat milk

1 teaspoon reduced-sodium soy sauce

2 cloves garlic, minced

1/4 teaspoon curry powder

1 1/2 cups chopped cooked chicken

2 ounces reduced-fat cream cheese (Neufchatel), softened

1/4 cup snipped fresh cilantro

2 slices reduced-sodium bacon, cooked and crumbled

INSTRUCTIONS:

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.
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.
Place pepper halves on greased baking sheet, and bake for 15 to 20 minutes or until filling is hot.

Thai Chicken-Stuffed Peppers Recipe

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