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1. Preheat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chile peppers in half lengthwise.* Remove stems and seeds from peppers; set aside.
2. For filling, in a medium bowl combine peanut butter, milk, soy sauce, garlic, and curry powder; whisk until smooth. Add chicken, cream cheese, and cilantro, stirring until well mixed. Using a small spoon, divide the filling evenly among the pepper halves.
3. Cut each slice of bacon into eight pieces. Place one bacon piece on top of filling in each pepper half. Place pepper halves on prepared baking sheet.
4. Bake for 15 to 20 minutes or until filling is hot and bacon is crisp.