HOT! HOT! HOT!

Not! How ‘bout Rainy! Rainy! Rainy! — and at the worst possible point in the summer for me and mine. We went to Hampton Beach for 4 days, rain. We were trying to end the baseball season, rain. We went to see Bruce Springsteen and the E Street Band at Foxboro Stadium, rain. We went camping at Old Orchard Beach, rain. But I’m not complaining, in fact, I’m turning it to inspiration ... that, combined with the National Blog Posting Month topic of “Hot,” has turned me to “hot” recipes — some new ones and some tried-and-true.

This is one I’ve always loved at a party. They take a little time, so make them up ahead of time, then just heat them at the last minute, and enjoy your guests. Beware, they’re hot!

Cheesy Chicken Pepper Poppers

1 jar hot cherry peppers in vinegar, stems and seeds removed
2 chicken breasts, poached and shredded
6 green onions, finely chopped
2 garlic cloves, minced
12 oz cream cheese, softened to room temperature
2 eggs
3 T heavy cream
1 c Monterey Jack cheese, grated
1 T cumin
salt and pepper, to taste

Combine chicken, onions, garlic, cream cheese, eggs, cream, cheese, cumin, salt, and pepper; mix well. Stuff each pepper and place on a baking sheet. (Peppers can be covered and refrigerated at this point, or packaged in an airtight container and frozen for later use.)

When ready to serve, preheat oven to 350°. Place peppers on baking sheet in preheated oven. Bake until filling is puffed and peppers are soft, about 45 minutes. Serve hot.