Hot Chili 'Poppers'

Hot Chili 'Poppers'

  • prep
  • cook
  • 6 servings


  • 12 drained whole Lindsay┬« Hot Chili Peppers

  • Mango chutney or fig preserves (about 4 teaspoons)

  • 3/4 cup (6 ounces) Neufchatel (light) cream cheese, softened

  • 3/4 cup finely chopped lightly salted cocktail peanuts

  • Red leaf lettuce leaves

Cooking Directions

  1. Rinse peppers under cold water. Use a sharp knife to cut off stems from tops of peppers.

  2. Use a measuring 1/4 teaspoon or very small spoon to scoop out and discard seeds.

  3. Dry peppers with a paper towel. Use a measuring 1/4 teaspoon to fill each pepper with chutney or preserves.

  4. Use hands to form about 2 teaspoons cream cheese around each pepper covering whole pepper completely. Roll in nuts to coat well.

  5. Place on a wax paper lined plate.

  6. Chill at least 30 minutes before serving on a lettuce lined serving plate.


  • Calories174
  • Fat14g
  • Protein7g
  • Cholesterol20mg
  • Total Carbs7g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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