I love jalapeno poppers. Spicy, cheesy and fried. What is not to love? This recipe is a fresh summer take on that appetizer.
Instead of jalapenos, I use sweet peppers. These can be found at most farmers markets this time of year. Here is a great guide on chili peppers so you can pick out the best ones.
Cheese-stuffed sweet peppers recipePrint
- 8 ounces cream cheese
- 3 tbsp milk
- 2 cloves garlic (minced)
- 1/2 cup shredded cheese
- 8 ounces sweet summer peppers (halved and seeded)
- 2 tbsp butter
- 1/3 cup bread crumbs
- Add the cream cheese to stand mixer along with the milk. Using the whisk attachment, whip the cream cheese until it is light and fluffy.
- Fold in the minced garlic and shredded cheese.
- Place the peppers on a baking sheet. Transfer the cheese mixture to a sandwich bag, trim the end, and then pipe the cheese filling into the peppers.
- Pre-heat the oven to 350 degrees F.
- Melt the butter in a small sauce pot and then mix in the bread crumbs.
- Spread the bread crumb mixture over the top of the stuffed peppers. You don't have to fully cover them.
- Bake the peppers for 15 minutes and then broil on low for 1 minute, until the bread crumbs are golden brown.
- Remove from oven, let cool slightly and serve.