Feta Stuffed Jalapenos Food

FOUR CHEESE STUFFED JALAPENOS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add jalapeno peppers, cover, and steam until slightly tender, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese with Parmesan, Cheddar, and feta cheeses, garlic, salt, black pepper, cayenne pepper, chili powder, and garlic powder in a bowl.
• Arrange jalapeno peppers on prepared baking sheet. Spoon cheese mixture into each pepper.
• Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

STUFFED JALAPENOS

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.

FETA STUFFED JALAPENOS

Steps:

• Place the cleaned peppers in a jar or a bowl and cover them with the Olive oil & vinegar.
• Cover and place in the fridge for at least 4 hours or overnight.
• Preheat oven to 350.
• Drain the peppers and place them on a baking sheet single layer.
• Bake for 10 minutes or only long enough to soften them-do not let them brown.
• Cool and set aside.
• Mix together the feta & cream cheese.
• Fill each pepper with the cheese mixture.
• Serve as an appetizer or as a side dish with
• any meal.

HOT JALAPENO PEPPER FETA STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375.
• Mix the ricotta, feta, hot peppers and spices together.
• Split the mixture into two bowls.
• Add the egg to one bowl and mix well.
• Spray a glass baking dish with Pam (big enough to hold the chicken and at least 2 inches deep).
• Use the egg mixture to stuff the chicken breasts, placing 1/4 of the mixture on each breast and then bringing the sides together and securing at the top with 1 or two toothpicks (don't worry if this is a bit messy).
• Brush some olive oil onto the top of the breasts so they brown better.
• Place the chicken in the oven for 25 minutes.
• Make the 2 cups of rice (follow directions on box).
• Fry the onions in 1 tbsp of olive oil until soft (medium heat).
• Add the chopped garlic and fry for 3 more minutes.
• Add the 2 cups sauce and simmer so that it is hot and ready when you need it (if you want to spice up your meal add some peppers to this sauce, too).
• Mix 1/2 cup of the sauce into the rice (keep simmering the rest).
• Remove the chicken from the glass dish and place the rice at the bottom.
• Spread the remaining cheese mixture across the rice.
• Place the breasts on top and put it back in to the oven until: the chicken is done and the rest of the contents are hot.
• Scoop a chicken breast and rice onto a plate and add tomato sauce (see picture).

EASY CHEESE-STUFFED JALAPENOS

Steps:

• Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.

STUFFED JALAPENOS III

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
• Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.