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Stuffed Jalapenos




Source of Recipe


bhg.com






Recipe Introduction


Be warned-although they're small, these cheese-filled pepper shells pack a mighty big kick.





List of Ingredients



• 12 fresh green and/or red jalapeno peppers, 2 1/2" to 3" long*
  
• 1 cup shredded cheddar cheese
  
• 1 (3 oz) pkg cream cheese, softened
  
• 1/2 tsp dried Italian seasoning, crushed
  
• 2 eggs
  
• 1 T milk
  
• 2/3 cup fine dry bread crumbs
  
• Sour cream
  






Instructions



1. Preheat oven to 325 degrees. Cover a large baking sheet with foil. Set aside.
   
2. Cut each pepper in half lengthwise. Remove seeds and membranes.
   
3. Stir together cheddar cheese, cream cheese, and Italian seasoning in a medium mixing bowl. Spoon some of the cheese mixture into each pepper half.
   
4. Beat together eggs and milk in a small mixing bowl. Place bread crumbs in a shallow bowl. Dip each pepper half into egg mixture and roll in bread crumbs. Place pepper halves, filled side up, on the prepared baking sheet.
   
5. Bake about 30 minutes or until tender and heated through. Serve with sour cream.
   






Final Comments


Makes 24.

*NOTE: Because chili peppers contain very pungent oils, be sure to protect your hands when preparing either fresh or dried peppers. Put plastic gloves or sandwich bags over your hands so your skin doesn't come in contact with the peppers. Always wash your hands and nails thoroughly in hot, soapy water after handling chili peppers.