Bacon-wrapped peppers with cheese filling

Ingredients:

• 240 g cream cheese, room temperature
• 3 long green onions, roots trimmed, white and green parts finely chopped
• 1 large green Granny Smith apple, cored and finely chopped
• 20 jalapeno peppers
• 20 strips thinly sliced ​​bacon, halved
• Special equipment: 40 toothpicks

Preparation:

1. Preheat oven to 190°C. Line a baking sheet with foil or parchment paper.
2. In a large bowl, beat the cream cheese until smooth. Add the green onions and apples. Season with salt and pepper to taste.
3. Wear rubber gloves to avoid burning your fingers or eyes. Cut each pepper in half lengthwise. Then cut out or use a spoon to scoop out the membranes and seeds.
4. Using a teaspoon or small spatula, fill each pepper half with the cream cheese mixture, making sure the filling comes just above the edges of the pepper. Wrap each pepper half in a slice of bacon and secure with a toothpick.
5. Place the appetizer on the prepared baking sheet and place in the oven. Bake for about 30 minutes, until the bacon is crispy on the bottom. Cool for 5 minutes and serve.