Spicy chicken peppers with bacon and cream cheese

Ingredients for 24 servings:

• 200 g chicken breast fillet(s)
• 12 bell peppers, small hot mini- or jalapenos
• 100 g cream cheese
• 2 packs of bacon
• 1 tbsp Taco Seasoning, or Mexican Seasoning

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

American finger food – a hit!

You will need 24 toothpicks. Preheat the oven to 220°C (425°F). Clean and halve the mini bell peppers. Wash the chicken breast, pat dry, and cut into small strips/pieces so they can be easily placed inside the bell peppers. Heat a pan and briefly sear the unseasoned chicken pieces. Then remove from the pan and mix well with the taco seasoning in a small bowl. Use a teaspoon to spoon the cream cheese into the bell pepper halves, ensuring nothing can leak out. Then place one of the seasoned chicken pieces inside each one. Wrap the stuffed bell pepper halves with a slice of bacon and secure with a toothpick. Then place the small stuffed bell peppers in the oven for 15-20 minutes, depending on how crispy you want them.