Homemade Hot Peppers Poppers

HAPPY BIRTHDAY MOM!

I guess I can't call them poppers if they aren't stuffed and don't actually 'pop' in your mouth (that's what she said). How about 'Open Faced Stuffed Peppers'? Meh - who cares....
As promised here is my hot pepper creation that I put together this morning in preparation for my Mother's Birthday celebration with the family tonight. I cooked up a test one to make sure they were tasty and am extremely happy with the outcome. I prepared the remainder and put them in the fridge until the fam arrive, at which time I'll toss them in the oven. I will be serving them before we head out to have a lobster dinner on the beach. YUM! (Fingers crossed the rain holds off). Since my brother has a gluten allergy I made this without breadcrumbs. This recipe could also be altered to be vegetarian. Hope you like it!

8 hot peppers
1/4 tsp basil
1/4 tsp oregano
1 clove garlic, minced
1 tsp olive oil
1 artichoke heart, minced
1/2 container light cream cheese
4 strips of bacon, precooked (or slices of Cheddar cheese or olives for a vegetarian option)

Cook bacon, set asside. Cut hot peppers in half length wise and remove all seeds. Rinse peppers thoroughly (and wash your hands VERY well!). In a bowl combine all ingredients except peppers and bacon. Fill hot pepper halves with cream cheese mixture (not too much or it will be messy). Top with a 1/3 strip of cooked bacon. Put on cookie sheet and bake at 350 degrees for 20 minutes. Let cool slightly before serving. ***My peppers weren't spicy at all because I removed the seeds and rinsed. Hot factor will depend on the type of peppers you are using. Jalapenos will have more kick.