6 pickled jalapeños
5 sundried tomatoes
1 roasted red pepper
1 garlic clove
15ml cream cheese
black pepper, to taste
50g mozzarella cheese, grated
60g high-quality streaky bacon,thinly sliced
1 spring onion
Cut a slit in the jalapeños and place on a grill to blacken slightly.
Mince capers, Peppadews, tomatoes, roasted pepper and garlic. Add remaining ingredients (except bacon and spring onion) to mixture. Stuff jalapeños.
Wrap jalapeños in bacon and place under a preheated grill to cook bacon until crispy. Garnish with chopped spring onion.
Originally published in HL June 2016