Appetizers, Elaine Walker, Poultry

Nutty Jalapeno-Chicken Stuffed Peppers

12 large jalapeno peppers
1/2 cup peanut butter
1 coup shredded cooked chicken
3-ounce package cooked bacon pieces
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1 cup crushed corn flake cereal

Preheat oven to 350F.

Split pepper open, but not all the way through, and remove seeds. Place peppers in a medium bowl and cover with boiling water for 2 minutes. Drain and pat dry.

In another medium bowl, mix together the peanut butter, chicken, bacon, and cheese. Fill each jalapeno with the mixture. Smear each pepper with mayonnaise and roll in crushed corn flakes to cover.

Place jalapenos on a a non-stick baking sheet and bake until golden, about 15 to 20 minutes.