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Roasted Jalapeno Poppers
From Vilonia Farmers Market
<p>This is an easy recipe for a tasty, spicy appetizer or side dish for pork or beef.</p>Source: Adapted from Rachel Ray on foodnetwork.com (Entered by John Zabel)
Serves: 4 to 6
Ingredients
12
large jalapeno peppers (best fresh from market)
2 ounces
goat cheese, crumbled (or substitute feta)
4 ounces
cream cheese, at room temperature
4 ounces
extra sharp cheddar cheese, shredded
2 tablespoons
fresh parsley or cilantro (check market)
2 tablespoons
grated onion
1/4 teaspoon
garlic powder
Salt and pepper to taste
Step by Step Instructions
- Preheat oven to 425 degrees F.
- Cut 1/3 of each pepper off lengthwise and scoop out the seeds.* Place on oiled baking sheet. If peppers do not sit flat, slice thin slice off the bottom of the pepper so it will not roll around.
- Mash goat cheese, cream cheese, shredded cheese, parsley, and onion until well mixed. Add seasonings and mix. Stuff peppers shells firmly.
- Roast for 15 to 18 minutes, or until the peppers are tender and the filling is brown at the edges and slightly bubbly.
- *Wear gloves when working with jalapeno peppers to avoid burning fingers.