If you’re anything like me, you’ve probably shied away from things that set your mouth on fire, thank you very much. I don’t consider myself much of a HOT, SPICY kinda gal. I mean I like a LITTLE kick, but not something that sends me screaming down the hallway looking for a fire extinguisher to put my head out.
I’ve always considered the little green jalapeno peppers to be hot, but then again living on Long Island I also thought White Plains was upstate (sorry inside East Coast joke). Wrong on both counts.
There are VERY HOT peppers out there in the world, but I can assure you these green jalapenos are the mildest of the spicy peppers which is why they are the most commonly used pepper to stuff with yummy cheeses and bacon and sausage for parties, etc.
Start by cutting the tip off the pepper and slice it in half. I used a small grapefruit like spoon to scoop out the seeds and membrane. Then I submerged the pepper in ice cold water until I was ready to stuff them. This keeps the pepper nice and crisp.
Then I just grabbed a baking sheet lined with parchment paper, my peppers and stuffing and a paper towel to dry them on.
After stuffing all the peppers I sprinkled a nice amount of parmesan cheese on them and baked them at 350 for about 20 minutes. You still want the peppers to have a little snap to them so check them after 15 minutes to see if they’re done.
I personally like my stuffed jalapenos a little warm not right out of the oven hot. But that’s just a personal choice. My son will eat them hot, warm, or cold ~ just make sure there’s a LOT of them!
- Word of caution! ~ it’s best to use protective gloves when working with jalapenos, if you don’t have any be sure to wash your hands THOROUGHLY when done and avoid touching your eyes for several hours after. Be sure to wipe down the surface areas also.
- Something that I discovered along the way that helped keep the cheese from oozing out while baking is to make the stuffing ahead of time and put it in the fridge. It makes it much easier to stuff the peppers as the sausage can melt the cheeses a bit even after it’s cooled off. If it’s all put in the fridge for a bit the cheese stays cold and they won’t melt all over the peppers while they’re baking.
- If you want a little more kick you can leave the seeds in the peppers themselves or add them to the cream cheese mixture.