Fell asleep before posting this yesterday. 😉 Fixed stuffed peppers from +Kristi Fahlsing's sister's garden and recipe. She used lite cream cheese and cheddar and I was all, like, no way! Pats belly. The peppers were on the smallish side, but they had a really good taste. The recipe was talking about putting on rubber gloves before cutting the peppers. These little things?! Okay, don't rub your eyes, but no need to get all Dexter clean-up. I also added more bacon than the recipe calls for. Bacon. Good. 'Nuff said.
I didn't take more pics because I was so engrossed in listening to the Presidential debate. Hey, it was the peppers making me cry. Whateva!
Recipe:
12 jalapeno peppers, sliced in half lengthwise
4.5 oz light cream cheese (I used regular)
5 medium scallions, green part only, sliced (I used less)
2 oz shredded low fat sharp cheddar cheese (I used regular)
1/2 cup egg beaters or egg whites, beaten
1/2 cup panko crumbs (definitely needed more)
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
salt and fresh pepper
spray oil
Preheat oven to 350. Cut peppers in half and scoop out thee seeds and membrane.
Combine cream cheese, cheddar, and scallions in a medium bowl.
Combine panko, paprika, chili powder, garlic powder, salt, and pepper in another bowl.
Fill peppers with cheese filling with a small spoon or spatula.
Dip peppers in egg.
Place pepper in panko mixture.
Spray baking pan.
Bake for 20-25 minutes, until golden brown and cheese oozes out.
Remove and serve immediately. Serve hot.
Also… Added real bacon bits (to taste) and boiled peppers for 2 to 3 minutes, after cutting and before filling.
Serve hot? Yeah, that's the best, but these warm up awesome in the microwave. It was lunch today and I gave some to the warehouse crew who liked them quite well fresh from the nuker. 😉
#foodporn Â
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