Stuffed Jalapeno Peppers
photo by RealEagleScout
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
10-12
ingredients
- 10 -12 large fresh jalapeno peppers
- 8 ounces mozzarella cheese
- 8 ounces monterey jack cheese or 8 ounces monterey jack pepper cheese
- 8 ounces of cabot cheddar cut in sticks (for stuffing)
- 2 medium sized tomatoes, wedge cut
- 1⁄2 cup purple onion, finely diced
- 1⁄2 cup white wine
directions
- Bring a pot of water to a boil, and par-boil the Jalapenos for 3-4 minutes. Drain. Cool.
- Cut a slit lengthwise along one side of each pepper, leaving the stem intact.
- Using a teaspoon / paring knife, carefully scrape out the core and seeds of each pepper.
- Now stuff the peppers with sticks of cheese.
- In a casserole dish, add the sliced tomatoes.
- Add the red onion.
- Add the white wine. Salt and pepper to taste. (proper seasoning - important).
- Place 8 oz. shredded Mozerella on top in the middle of the tomatoes and onion.
- Arrange the dozen peppers in a circle, or aside each other on top of the cheese.
- Add the remaining shredded cheese in the middle of the peppers in one large "pile".
- Season top with paprika lightly for additional color.
- Preheat oven to 350 degrees. Bake for approximately 25 minutes, until golden brown, and cheese is evenly melted.
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