Spinach Artichoke Jalapeño Poppers

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
canola oil

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.

Heat your grill to 400 degrees.  Rub the grill with canola oil lightly (this will help them to not stick).  Place all the peppers on the grill.

Cook until the bacon is done, about 20 minutes, turning twice.


1 comment :

  1. Mmmmmm.
    I laughed out loud when you said you made them when she didn't come over.