Vertical Stuffed Jalapenos Food

ITALIAN STUFFED JALAPENOS

Steps:

• Preheat oven to 350 degrees F and set a rack in the middle of the oven.
• Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.
• Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
• Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
• Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.

STUFFED JALAPENOS

Steps:

• Preheat oven to 375 degrees.
• Cut Jalapenos in half lengthwise .
• Scrape out all of the seeds and veins and discard . (This is the HOT part of the pepper).
• In a medium bowl, blend cheeses,salsa and 1/4 cup breadcrumbs with a fork.
• Fill Jalapenos evenly . Place on a baking dish.
• In a small bowl, blend remaining 1/2 cup breadcrumbs, parsley and butter.
• Distribute evenly over filled peppers.
• Sprinkle with salt
• Bake until golden and crisp - about 20 minutes.

JALAPENO POPPERS THREE WAYS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the jalapeno peppers and clean out the core and seeds. Place them upright in an armadillo jalapeno cooker (available online). Alternatively, cut holes to fit the jalapenos in the bottom of a disposable aluminum baking pan and invert it onto a baking sheet.
• For the huevo ranchero filling:
• Beat the eggs and stir in the salsa, half the jack cheese, and salt and pepper, to taste. Fill 8 of the peppers 3/4 full and top with the remaining jack cheese and crushed chips.
• For the sausage pizza filling:
• Mix together the pizza sauce, crumbled sausage, and half the mozzarella. Fill 8 of the jalapenos and top with the remaining mozzarella.
• For the peanut butter filling:
• Put the peanut butter into a plastic bag and cut off a corner to make a pastry bag. Squeeze the peanut butter into the remaining peppers making sure that they are filled all the way down. Top with a spoonful of jelly.
• Bake the poppers for 30 to 40 minutes, or until the peppers are soft.

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.

LOADED STUFFED JALAPEñOS

Steps:

• Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. Place the chorizo in a skillet over medium heat. Brown the chorizo until mostly cooked, and break into small pieces with a wooden spoon. Then move the chorizo to a paper towel lined bowl to drain.
• Cut the jalapeños lengthwise and use a spoon to scrape out the veins and seeds. Set them cut-side-up on the baking sheets. Then mix the cream cheese, smoked cheddar, and garlic powder in a medium bowl until well combined.
• Spread 1 tablespoon of cheese filling into each jalapeño half. Press crumbled chorizo into the top of the cheese filling. Bake for 9-10 minutes until the filling has melted and the peppers are soft.
• While the jalapeños are still warm, sprinkle the tops with crumbled queso fresco and green onions. Serve warm.

VERTICAL STUFFED JALAPENOS

Steps:

• I'm using this great grill rack I bought from Sur La Table. It basically just a stand for the peppers so you dont have to slice them in half longways and lets you make a whole stuffed pepper. It also comes with a really interesting tool to gut the jalapenos.
• pre-heat oven to 400.
• Cut stems off all Jalapenos and gut them of seeds.
• Cut Cheddar Cheese into 12 "sticks" that you can shove into the jalapenos.
• Cut 6 Bacon strips in half.
• Stuff cheese stick into jalapeno.
• Wrap pepper with bacon and "pin" it pepper using tooth picks.
• Place peppers on grill rack and bake for 15 minutes.

STUFFED JALAPENOS WITH SMOKED GOUDA AND PINEAPPLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a slice off the stem end of each pepper, and use a sharp paring knife or pepper corer to scoop out the veins and seeds from the peppers (wear rubber gloves and avoid touching your eyes or nose).
• Mix together the cream cheese, Gouda cheese, bacon bits, pineapple, and about 1 teaspoon of reserved pineapple juice, or as needed to make a workable filling, in a bowl until thoroughly blended. Using a small spoon, stuff the hollow peppers with the cheese mixture.
• Place a rack or several disposable foil bread pans upside down onto a baking sheet. (See notes for how to make a pepper rack from a foil pan.) Stand the peppers, stem sides up, into the rack, and bake in the preheated oven until the peppers are softened and the filling is hot and bubbly, 30 to 45 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.