These are a big hit with fans of spicy food. I serve them with warmed thin slices of French bread. You can serve them warm or at room temperature. In this recipe, you can use the long mildly hot peppers or even the small multi coloured peppers which are not hot.
Approximately 9 servings.
Ingredients
18 Jalapeno peppers, medium to large size
1 package cream cheese
2 cups shredded sharp cheddar cheese (I use Balderson 2 year old)
½ teaspoon green thai chilli, chopped
2 tablespoons cilantro, chopped
Directions
- Heat oven to 350 F.
- Mix the cream cheese, shredded cheese, green Thai chillies, and cilantro.
- Cut the peppers in half lengthwise. Remove the seeds and veins.
- Stuff the peppers with the cheese filling.
- Bake for 15-20 minutes until the peppers are tender, but not falling apart and the topping is flecked.
