Stuffed Jalapenos Ii Recipes

Steps:

• Preheat oven to 375 degrees.
• Cut Jalapenos in half lengthwise .
• Scrape out all of the seeds and veins and discard . (This is the HOT part of the pepper).
• In a medium bowl, blend cheeses,salsa and 1/4 cup breadcrumbs with a fork.
• Fill Jalapenos evenly . Place on a baking dish.
• In a small bowl, blend remaining 1/2 cup breadcrumbs, parsley and butter.
• Distribute evenly over filled peppers.
• Sprinkle with salt
• Bake until golden and crisp - about 20 minutes.

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.

Steps:

• Preheat oven to 350 degrees F and set a rack in the middle of the oven.
• Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.
• Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
• Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
• Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.

Steps:

• In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture., Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.

Steps:

• Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a cookie sheet.
• Drain, halve, seed, and rinse jalapeno peppers. Drain the jalapeno peppers on paper towels again. Be very careful when handling the jalapeno peppers as your hands might start to burn from the peppers, use plastic gloves if possible.
• In a small bowl, stir together bean dip and chicken spread. Stuff the peppers with this mixture, and sprinkle the stuffed jalapenos with cheese. Arrange the peppers on the prepared cookie sheet.
• Bake 5 to 10 minutes until the cheese is bubbly. Top the stuffed jalapenos with sour cream immediately before serving.

Steps:

• Place jalapeños in a 13 x 9 glass dish or large bowl. Cover with ice and let chill 2 hours or overnight.
• Cut peppers in half lengthwise. Scrape out seeds.
• Combine all remaining ingredients, stuff pepper halves.
• Store in a airtight container in the refrigerator until ready to serve.
• **Note: You may need an extra can of jalapeños. Sometimes I use 5 cans, sometimes 6. It depends on how big the peppers are in the brand that you use.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
• Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.