Servings |
4dozen |
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Editor’s Note: Please wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Stacy’s Notes: I adapted these from a recipe I found online, at Taste of Home, I think.
I had four nice size jalapenos. I did use disposable gloves, and cut each pepper in half and scooped out membranes and seeds. I did NOT boil them first. I softened a block of cream cheese and used 1/3-1/2 of it. I just eyeballed some shredded cheese (I had colby jack open) and also added a couple of pinches of parmesan cheese (not an original ingredient in the recipe). I also eyeballed Bragg liquid aminos instead of the Worcestershire sauce. I had some bacon bits in the pantry that I sprinkled on two of the halves.
I did *not* boil the peppers first, as the original recipe called for, so I baked mine in a 350 degree oven for about 18 minutes. Tim liked them and ate every one of them. 🙂