About this recipe:A delicious dish, which is perfect as an appetiser or party nibble. Jalapeno chilli peppers are stuffed with cream cheese and king prawns, then wrapped in bacon and baked.
Makes: 12 stuffed chilli peppers
12 large fresh jalapeno peppers
12 pimento-stuffed green olives, finely chopped
2 tablespoons concentrated chicken stock
225g cream cheese, blitzed in a food processor until light and fluffy
450g cooked king prawns, peeled and deveined with tails on
450g peppered bacon
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Method Prep:30min › Cook:25min › Ready in:55min
Preheat oven to 190 C / Gas 5. Cut a slit in each jalapeno; remove the seeds and the stem.
Mix olives, chicken stock and cream cheese together in a small bowl. Transfer the cream cheese mixture into a piping bag or a plastic sandwich bag with the corner snipped off. Pipe the mixture into the jalapeno pepper halves, filling each about 1/3 full. Press the cheese into the pepper with a spoon or finger.
Insert a whole prawn with the tail facing up into the stem-side of the filled jalapeno pepper. If the prawn does not completely cover the cream cheese, cut a small piece from another prawn to fill the tip of the pepper. Fill the any remaining space of the pepper by piping on more cream cheese. Wrap each stuffed pepper with a rasher of bacon, securing with a cocktail stick through the centre. Repeat until all the peppers are filled.
Bake in the preheated oven until the bacon is browned and crisp, 25 to 30 minutes.
Jalapeno chilli peppers
Can be purchased in speciality markets or online. If unavailable, use Scotch bonnet chillies to taste.