Chili Pepper Poppers with Smashed Avocado

“Game food” without the processed ick. Fresh jalapeno pepper poppers stuffed with homemade chili and topped with creamy avocado.


  • 12 large jalapeno peppers
  • 1 1/2 cups chili
  • 2 avocados


  1. Preheat oven to 375F. Line a baking tray (I used a Silpat) and set aside for now.
  2. Cut your jalapeño peppers in half, leaving the stem intact.
  3. Remove the seeds and white membranes.
  4. Fill the pepper halves with chili mixture. If your chili is too coarse to fit nicely, pulse for a few seconds in a food processor to give it a more spreadable consistency.
  5. Roast the peppers uncovered for about 20 minutes, until chili is hot and the peppers are slightly charred.
  6. While the peppers are roasting, roughly mash the avocado and season to taste.
  7. When peppers are done, top with smashed avocado and serve immediately.