MINI PEPPER POPPERS

By á-4084

Try adding some finely diced chorizo sautéd in some olive oil.

Ingredients

• Ingredients
• 1 Container/Bag mini-peppers
• 1 Block Jalapeno Cheddar (Cabot)
• 1 Block Pepper Jack Cheese
• 1 8 Oz. Block Cream Cheese
• 1 Pinch cayenne pepper (or to taste)
• 1 -2 Tablespoons Mayo

Preparation

Step 1

Directions

Cut off tops of peppers, clean seeds and membranes and put aside with top

Shred 1/2 lb of each of the cheeses.

Beat cream cheese w/mayo until smooth, mix in shredded cheese and cayenne.

Fill peppers 3/4 full, put on top & secure with toothpick diagonally thru the top and down into the side.

Place on cookie sheet and rub carefully with olive oil

Bake 400° until peppers are soft and filling has melted

Serve warm and have guests discard tops & toothpicks.

You may also split the peppers in half, fill each half and bake until the cheese is bubbly.
Substitute plain cheddar for either of the above hard cheeses for a milder mix.

It's a good idea to cook one of the peppers to check if filling is not spicy enough (add more cayenne) or is too spicy (add more cream cheese or plain cheddar).

I prefer the sweet taste of the mini-peppers. If you prefer to stuff jalapeno peppers, use mostly plain cheddar cheese along with the cream cheese to counter-act the heat of the jalapeno.

NOTE: I buy the mini-peppers @ BJs