One of my very best friends is allergic to all green peppers.
I think that being allergic to peppers is about as bad a being allergic to peanut butter.
I feel so bad for her.
Actually, I try really hard to be an awesome friend though.
I read ingredients on jars, ask waiters if there are any peppers in certain dishes, and always make food without peppers of any type when she is joining me for dinner.
I made these when she didn't come over.
I made these mainly for me (and the hubs).
Spinach Artichoke Jalapeño Poppers
1- 6 ounce jar marinated artichoke hearts, drained and chopped
1-10 ounce package frozen chopped spinach, thawed and drained
2 ounces shredded provolone cheese
2 ounces shredded fontina cheese
1/2 teaspoon garlic powder
10 jalapeño peppers, halved with seeds removed
4 ounces cream cheese, softened
20 slices center-cut bacon
In a medium-sized bowl, mix the artichoke hearts, spinach, cheeses, and garlic powder. Place the jalapeño peppers on a flat surface and stuff liberally with the cheese mixture.
Wrap each pepper with a slice of bacon.
Cook until the bacon is done, about 20 minutes, turning twice.