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1
Heat a large pot of water to boiling.
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2
Add chili peppers and boil for 4 minutes.
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3
Remove peppers from pot and allow to cool.
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4
In a large skillet add the sun dried tomatoes in oil, onion and garlic.
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5
Season with salt, pepper and crushed red pepper flakes and saute over medium heat for 4-5 minutes or just until onions start to soften.
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6
Remove from heat and let cool.
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7
Preheat oven to 375 degrees.
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8
Line baking sheet with aluminum foil.
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9
Spray rack (I used my cooling rack) with cooking spray and place on baking sheet.
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10
In bowl of food processor fitted with metal blade pour the sun dried tomato and onion mixture.
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11
Pulse until finely minced.
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12
Add the cannellini beans, cumin, oregano and 1 teaspoon of the chili powder.
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13
Season with salt and pepper.
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14
Process until smooth.
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15
Add the cream cheese and process until smooth.
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16
Remove mixture to a small bowl and stir in the shredded cheddar cheese and diced green onions.
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17
Taste and adjust seasoning with salt and pepper if needed.
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18
Set aside.
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19
Take each chili pepper and carefully make a slit from the top of the pepper almost to the bottom point.
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20
Remove seeds.
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21
(I just rinsed the peppers under running water and they came out nicely.)
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22
Place the brown sugar, the remaining 2 tablespoons of chili powder and the cayenne pepper in a pie pan or other shallow dish.
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23
Whisk well to combine.
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24
Set aside.
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25
Take each prepared chili and stuff with 2-3 tablespoons of bean and cheese mixture, depending on the size of the pepper.
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26
Wrap the pepper with the bacon, starting the bacon on the side opposite the stuffing slit and ending on the same side.
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27
Roll the bacon wrapped pepper in the brown sugar mixture and place the pepper, stuffing side up, on the prepared baking rack.
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28
The ends of the bacon should now be on the bottom of the pepper, thus eliminating the need to use toothpicks to hold the bacon to the pepper.
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29
Bake for 25-30 minutes or until bacon is crispy and pepper is tender.
