4 slices Applewood smoked bacon, halved lengthwise and trimmed of excess fat
1 teaspoon thinly sliced chives
Ranch or buttermilk dressing, for dipping
Preheat the Smart Fryer to 290 degrees F for 5 minutes.
Spread 1 tablespoon of the pub cheese into the cavity of each pepper. Wrap each cheese-filled pepper with bacon and secure with a toothpick. Place 4 peppers into the basket. Cook for 10 minutes at 290 degrees F. Increase the heat to 330 degrees F and cook for 3 more minutes.
Using tongs, carefully remove the poppers and allow to cool slightly.
Bake the remaining 4 peppers.
Remove the toothpicks. Garnish with chives and serve with dipping sauce.