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Stuffing improves jalapeno peppers

by ALISON LADMAN Associated Press on August 14, 2013 10:50 AM

Spicy, cheesy and porky. You really can’t go wrong with stuffed jalape￱no peppers.



4 ounces cream cheese, softened

1/2 cup grated sharp cheddar cheese

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

4 ounces sausage, cooked and crumbled

2 scallions, green and white parts, chopped

6 jalape￱o peppers, halved lengthwise, seeds removed

2 tablespoons butter, melted

1/2 teaspoon smoked paprika

1/2 cup panko breadcrumbs

Heat the oven to 400 F. Spray a rimmed baking sheet with cooking spray.

In a medium bowl, stir together the cream cheese, cheddar, cumin, chili powder, garlic powder, sausage and scallions. Spoon the mixture into the jalape￱os halves, then arrange them on the prepared baking sheet.

In a small bowl, stir together the butter, smoked paprika and panko. Spoon the panko mixture onto the filling in the jalape￱os.

Bake for 15 minutes, or until bubbly and golden.

Serves 6. Per serving: 230 calories; 180 calories from fat; 20 g fat; 55 mg cholesterol; 7 g carbohydrate; 1 g fiber. r.; 1 g sugar; 7 g protein; 270 mg sodium.

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