I could eat jalapeno poppers all day long, but who wants to say they had seven stuffed peppers for dinner? For this meal-in-one, I use poblanos for my husband and son, and hotter peppers for my daughter and me. —Sherri Jerzyk, Tucson, Arizona
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4 bacon strips
4 chicken tenderloins
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons canola oil
4 poblano peppers
1-1/2 cups shredded cheddar cheese, divided
4 ounces cream cheese, cut into 4 strips
Preheat oven to 350°. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
Sprinkle chicken with salt and pepper. In a skillet, heat oil over medium-high heat; brown tenderloins on both sides. Cool slightly.
Carefully cut a slit down the side of each pepper and remove the seeds. Fill each with 1 tenderloin; top each with 2 tablespoons cheese and a strip of cream cheese. Close peppers; wrap with bacon and secure with toothpicks.
Place on a foil-lined baking sheet, slit side up. Top with remaining 1 cup cheddar cheese; bake until cheese is browned and peppers are tender, 25-30 minutes. Remove toothpicks before serving.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.