This is a terrific way to enjoy stuffed jalapeno or Anaheim peppers without deep frying, so you can avoid all the oils and fats if you choose.
It has all the bold flavors you’d expect minus the extra calories.
Use low fat cheddar cheese, cream cheese and mayonnaise to save even more – you won’t even miss them!
Oven Cheese stuffed Peppers (Poppers)
½ cup cheddar cheese, reg. or low fat
¼ cup cream cheese, reg. or low fat
1 Tbl. mayonnaise, reg. or low fat
2 shakes onion powder
1-2 shakes smoked paprika
2 shakes garlic powder
Shake salt, to taste
1/8 tsp Montreal steak seasoning
8 small jalapeno peppers or 3-4 Anaheim peppers
Directions: Preheat the oven to 350 degrees. Coat a large baking sheet with foil and cooking spray.
In a small bowl, combine the cheddar cheese, cream cheese, mayonnaise, onion powder, smoked paprika, garlic powder, salt if desired and Montreal steak seasoning;
mix well and set aside.
Wearing gloves halve the peppers lengthwise and remove seeds. (Oil and seeds from the peppers can be irritating – keep your fingers away
The seeds are where the heat is.
Fill peppers with cheese mixture. Coat back side of stuffed peppers with cooking spray. Roll in Panko crumbs.
Transfer peppers to prepared baking sheet. Sprinkle top of stuffed peppers with Panko crumbs.
Bake until filling is bubbly and outside begins to brown, about 30 minutes. Serve hot.
Copyright Carrie Groneman, A Mother’s Shadow, 2013
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