Peppers filled and wrapped

I don't know where I have seen that, but the idea stuck with me. It sounded like an American TexMex classic because of the green hot peppers.

These are not available here this time of year. The alternative are Padron Peppers from Spain. But they usually contain no heat. I helped by stuffing them with little pickled peppers from a jar.

Sausage meat and bacon together with cream cheese -what is not to like?

4 peppers, 4 tiny pickled peppers

4 tbsp cream cheese, 4 rashers of bacon, 180 g sausage meat

Cut the green peppers open lengthwise and scoop out the seeds. Push 1 pickled pepper inside and fill the hole with cream cheese.

Wrapp the sausage meat around and then the bacon around it. On medium heat briwn them in a pan in a little oil.

Serve with sweet chili sauce.