My husband loves to grow jalapeño plants in our garden, they are very durable plants and easy to grow. The plants thrive in heat and don’t need as much attention as other plants. The heat from the jalapenos also help deter critters from eating the other plants in the garden.
After the summer is over I find myself with an abundance of peppers so I’m constantly trying out new recipes to figure out how to use them. This take on jalapeño poppers is easy and not as fattening as the fried version.
About 26 jalapeños (chop two for filling)
8 oz Cream Cheese
2 Tbsp Cilantro
2 Tbsp Chopped Red Onion
1/4 Tsp Cumin Powder
1 Cup of Mexican Mixed Shredded Cheese
Salt and Pepper to Taste
I used Sur La Table’s chili pepper rack and corer to make the stuffed peppers.
Start by coring the peppers. You should use rubber gloves when working with the peppers to prevent being burned from the seeds or inside of the pepper. Slice the top off the pepper and save the top for later, then use the corer to slowly remove the inside of the pepper.
Watch the following video to see how I cored the pepper: Coring a jalapeno.
After all the peppers are cored prepare the stuffing and preheat oven to 400 degrees. Mix softened cream cheese with, chopped cilantro, onions, chopped jalapenos, cumin, cheese, salt and pepper.
Put cream cheese mixtute in a large ziplock bag or a piping bag. If using a ziplock bag, snip the bottom point of the bag.
Pipe the cream cheese mixture in the peppers and add the tops back on the top of the pepper after it is stuffed.
You will need to cook 18 peppers at a time if using the rack or you can simply lay the peppers on their side on a foiled covered baking sheet.
Place the topped peppers in the preheated oven for about 20 minutes or until pepers are soft and cheese is a little brown.