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Instructions |
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USING PLUMP JALAPENO PEPPERS, SLICE LENGTHWISE KEEPING THE STEM ON ONE OF THE HALVES; SCOOP OUT SEEDS AND MEMBRANE AND DISCARD. IN A BOWL, COMBINE REMAINING INGREDIENTS EXCEPT THE PARMESAN CHEESE (SAVE FOR LAST STEP). STUFF OR PIPE THE MIXTURE INTO EACH PEPPER HALF; ABOUT A TBSP EACH.
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PLACE PEPPERS ON A GREASED CAKE PAN OR COOKIE SHEET. IT HELPS TO PLACE THEM CLOSE TOGETHER TO KEEP THEM FROM FALLING OVER. BAKE UNCOVERED AT 325F FOR 20 MINUTES FOR SPICY HOT, 30 MINUTES FOR MEDIUM HOT OR 40 MINUTES FOR MILD.
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ABOUT 5 MINUTES BEFORE REMOVING COMPLETELY FROM OVEN, SPRINKLE PARMESAN CHEESE OVER EACH PEPPER FOR ADDED FLAVOR AND IF DESIRED, A LITTLE SALT. RETURN TO OVEN AND COOK 5 MORE MINUTES OR UNTIL PARMESAN CHEESE IS COMPLETELY MELTED.
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NOTES-
1. CAN PREPARE PEPPERS THE NIGHT BEFORE BUT REFRIGERATE.
2. IF NOT A FAN OF BLUE CHEESE, TRY RANCH DRESSING.
3. IF YOU'D RATHER PIPE THE CHICKEN CHEESE MIXTURE INTO THE PEPPERS, YOU CAN PLACE THE MIXTURE IN A ZIPLOCK BAG, CUT A CORNER OFF AND OOZE IT IN.
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| Serving
Suggestions |
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PLAN ON 4 OR 5 PEPPER HALVES PER PERSON
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Originally Submitted
7/10/2016
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