Blanch the jalapenos in batches of 5 or 6 at a time, in the boiling water for 1 – 2 minutes, remove and immediately immerse them in cold water to stop the cooking. Drain peppers on a towel and set aside.
In a bowl thoroughly combine the shredded dove meat, cheeses, bacon, pineapple, green onion, chili mix, salt, and pepper. Gently stuff each pepper with the mixture. Stuff the peppers with enough filling to slightly sit above the top of the pepper and set into a jalapeno cooker. If you don’t have one, you can take a disposable aluminum pan, cut holes to fit the peppers, and turn upside down on a baking sheet.
mediterranean recipes