#COOKING: JALAPEÑO AND RED PEPPER POPPERS RECIPE
Jalapeño and Red Pepper Poppers. These fan-favourite apps are the best and I honestly don’t know why I haven’t made these sooner. They’re super-easy to make! Are these really spicy? The answer is no, but I have a really high tolerance to spice. The richness of the Cream Cheese balances out all the heat in the Jalapeños, but I’ve made a Red Pepper option just in case so that there’s something for everyone. This serves two.
1 8oz container of Cream Cheese (I prefer Herb & Garlic)
Peppers, halved and seeded, I prefer the membrane intact but you can remove
1 Red Pepper, quartered and seeded
1/4 cup Panko
1/3 cup shredded Cheddar/Mozzarella
3 tbsps butter, melted
2 stalks green onion, chopped
2 tbsps grated Parmesan
1 tsp garlic powder
Sea salt and pepper, to taste
1. Pre-heat oven to 400°F.
2. In bowl, combine Cream Cheese, shredded cheese, garlic powder and green onion.
3. In separate dish, combine butter, Parmesan
4. Fill sectioned peppers with cheese mixture and place onto baking tray.
5. Top with Panko
6. Bake 20 minutes. Allow to cool 10 minutes before eating.
(Photo credit: Mr. Will Wong)