Stuffed Jalapeno Peppers

• 10 -12 large fresh jalapeno peppers
• 8 ounces mozzarella cheese
• 8 ounces monterey jack cheese or 8 ounces monterey jack pepper cheese
• 8 ounces of cabot cheddar cut in sticks (for stuffing)
• 2 medium sized tomatoes, wedge cut
• 1/2 cup purple onion, finely diced
• 1/2 cup white wine

1. Bring a pot of water to a boil, and par-boil the Jalapenos for 3-4 minutes. Drain. Cool.
2. Cut a slit lengthwise along one side of each pepper, leaving the stem intact.
3. Using a teaspoon / paring knife, carefully scrape out the core and seeds of each pepper.
4. Now stuff the peppers with sticks of cheese.
5. In a casserole dish, add the sliced tomatoes.
6. Add the red onion.
7. Add the white wine. Salt and pepper to taste. (proper seasoning - important).
8. Place 8 oz. shredded Mozerella on top in the middle of the tomatoes and onion.
9. Arrange the dozen peppers in a circle, or aside each other on top of the cheese.
10. Add the remaining shredded cheese in the middle of the peppers in one large "pile".
11. Season top with paprika lightly for additional color.
12. Preheat oven to 350 degrees. Bake for approximately 25 minutes, until golden brown, and cheese is evenly melted.

peppers, mozzarella cheese, cheese, cheddar, tomatoes, purple onion, white wine

Taken from www.food.com/recipe/stuffed-jalapeno-peppers-473272 (may not work)