Stuffed Hot Peppers: Baked

• 2-4 Servings

• Total time: 15 min

Adapted from Pennies for Pesto

Baked stuffed hot peppers are far from the greasy bar food of your memories, but with all the flavor! An easy way to use Summer’s hot peppers at their peak for your next potluck, party or game day spread.

Ingredients

Ingredients

• 8-12 hot peppers - Hot Wax, Poblano, Jalapeño (If using shishitos or sweet pepper like lunch box add more chipotle or chili powder to taste.)

• 2 ounces cream cheese, farmer’s cheese or ricotta cheese

• 1 cup shredded cheddar cheese (Smoked cheddar is even better!)

• 1/4 teaspoon Gateway Farm garlic powder ( or 2 cloves finely minced)

• 1/4 teaspoon chipotle powder

• 1/4 teaspoon cumin

• 2 tablespoons lime juice

• 1 large egg

• 3/4 cup bread crumbs I use Panko - can substitute gluten free bread crumbs

• olive oil drizzle

Instructions

1. Preheat oven to 350 degrees.

2. Slit hot peppers with triangular cuts to allow for easy filling. Remove seeds and membrane.

3. Add cream cheese, cheddar cheese, garlic powder, chipotle powder, cumin and lime juice to food processor and mix well.

4. Fill hot peppers with mixture even to top of pepper.

5. In a medium bowl, mix the egg with the bread crumbs until well blended. Spoon on top of peppers. Press crumbs lightly to stick to cheese filling.

6. Place peppers cut side up on cookie sheet with parchment paper or silicone non-stick baking mat. Pour a small amount of olive oil on each pepper before baking.

7. Bake for 30 minutes or until golden brown.

Notes

• We recommend you use mild and medium heat peppers but you can use hot depending on your taste.
 If using hot peppers, be careful to remove all the seeds. Much of the heat of the pepper is in the seed so you will increase the spiciness if all seeds are not removed.


• We strongly recommend using gloves when working with hot peppers. The capsaicin in the peppers gives them their spicy hot flavor, but can cause a burning sensation if the peppers come in contact with your skin, especially the face and eyes.
Stuffed hot peppers can be stored in the refrigerator for up to 5 days or frozen for 3 months.