Stuffed Jalapeno Poppers

I was sent quite a few jalapenos as part of my Door-to-Door Organics box, more than I could really use in a normal time frame. So as part of #MyFarm2Table dinner, I decided to make Stuffed Jalapeno Poppers as one of the side dishes to use up the jalapenos.

I’m not the biggest fan of super spicy dishes, so after cutting and seeding the jalapenos, I placed them in a bowl of water for at least an hour to try to take some of the heat out of them. There was still some in the peppers, but it did help! (Note: there were still a couple of peppers that packed a punch, so be aware that every pepper is different in terms of heat).

For this recipe, I used local jalapeno peppers, and Apple Tree Goat Cheese, both from my Door-to-Door Organics box.

Ingredients:

• 8 jalapeno peppers, halved lengthwise and seeded
• 4 ounces goat cheese
• 4 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 2 tablespoons thinly sliced green onions
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt

If you want your peppers a bit less hot, remove the seeds from the peppers and add the halved peppers to a bowl filled with water. Let sit for at least one hour. When ready to use, remove peppers from water and dry with paper towels.

Preheat your oven to 350 degrees F. Combine the goat cheese, cream cheese, Parmesan cheese, green onions, parsley and salt in a bowl. Spoon cheese mixture into each pepper half. Add the pepper halves, cheese side up, to a cookie sheet and cook for 15 minutes, or until the cheese mixture begins melting.

Serve warm.

This is a really simple recipe that would be great for a party app!

Some of the peppers were a bit too hot for my liking, but I enjoyed the ones with subtle heat along with the creaminess of the cheese. Very tasty!

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Stuffed Jalapeno Poppers

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 16 servings

Ingredients

• 8 jalapeno peppers, halved lengthwise and seeded
• 4 ounces goat cheese
• 4 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 2 tablespoons thinly sliced green onions
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt

Instructions

1. If you want your peppers a bit less hot, remove the seeds from the peppers and add the halved peppers to a bowl filled with water. Let sit for at least one hour. When ready to use, remove peppers from water and dry with paper towels.
2. Preheat your oven to 350 degrees F.
3. Combine the goat cheese, cream cheese, Parmesan cheese, green onions, parsley and salt in a bowl.
4. Spoon cheese mixture into each pepper half.
5. Add the pepper halves, cheese side up, to a cookie sheet and cook for 15 minutes, or until the cheese mixture begins melting.
6. Serve warm.

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