Cheese Stuffed Peppers

11 Jun

Making stuffed jalapeño is so easy and so simple… yet can be so paintful.  I’ll spare the cautionary tale and get right to the lesson: wear food handling gloves.  The rest is a breeze.  Making stuffed peppers is as easy as 1, 2, 3.

  1. Clean peppers, cut in half, brush with canola oil
  2. Stuff with your choice of cheese (in our case, Dubliner Cheese)
  3. Bake at 375°F/190°C until cheese melts

Again, remember to be cautious when handling and eating chili peppers (maybe not bell peppers, but that’s up to you) because a high SHU of (CH3)2CHCH=CH
(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3) burns.

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One Response to “Cheese Stuffed Peppers”

  1. ryancr 14, June 2011 at 11:10 pm #

    These were very good and actually had some (spicy) heat compared to jalepeno “poppers” which are usually just little mild grease bombs.

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