6ozcream cheesesoftened at room temp for 30 minutes
2ozsour cream
¼cupColby or cheddar cheesegrated
¼cupwhite center breadtorn into small pieces
1/8cupred peppersfinely diced
1tbspsweet oniongrated
2tbspcilantrofinely chopped
¼tsporeganodried
¼tspblack pepperfine
1/2tspsea salt
1/2tspcumin
1/2tspchili powder
¼tspgarlic powder
Instructions
Preheat oven to 375 degrees
Line a jelly roll or half sheet pan with a silicone baking mat or parchment paper
Cut off the stem end of the peppers
Using a jalapeno corer, remove all membrane, pith and seeds
Mix half of the Colby cheese with remaining ingredients until well blended
Stuff each pepper with the above mixture, leaving a bit of space at the top of the pepper
Place filled pepper in a chili pepper rack and fill top of each pepper with the remaining Colby cheese
Place rack on jelly roll pan
Cook for 25-30 minutes until peppers are soft and lose their bright green color. For spicier poppers, cook 5 minutes less
Serve hot and savor the blend of spices
Notes
NOTE - It is helpful to use disposable kitchen gloves when handling peppers. Do not touch eyes or face with hands.Original Recipe from The Companion Group 2012 - edited by Function Junction Culinary 2016
Mary Merola on Fox 4 making her delicious Jalapeno Poppers