Three Cheese Stuffed Jalapeno Peppers
- 18 whole Jalapeno Peppers, Blanched, Halved And Seeded
- 2 teaspoons Olive Oil, Plus More To Drizzle On Peppers
- 4 pinches Kosher Salt, Plus 1 Teaspoon For Boiling Water
- 4 ounces, weight Goat Cheese, Room Temperature
- 8 ounces, weight Cream Cheese, Softened
- 2 teaspoons Worcestershire Sauce
- 1- 1/2 cup Shredded Sharp Cheddar Cheese
- 1/4 cups Piquillo Peppers, Minced, Or Any Sweet Red Pepper
- 2 whole Eggs, Beaten
- 1 Tablespoon Water
- 2 cups Panko Crumbs
- 1 cup Raspberry Preserves
- 1 Tablespoon Rice Wine Vinegar
- 1.
- Bring a large pot of water to boil over high heat.
- Add 1 teaspoon salt.
- Once boiling, add whole peppers to the pot and boil for 2 minutes.
- Drain and immediately place peppers into a bowl of ice water.
- 2.
- Preheat oven to 400 degrees F. Line a cookie sheet with nonstick foil and evenly coat with the olive oil.
- Set aside.
- 3.
- I recommend using gloves for this step.
- Once peppers are cool, cut in half and carefully remove the seeds and membrane.
- Season pepper halves generously with salt.
- 4.
- In a medium size mixing bowl, beat the goat cheese, cream cheese and Worcestershire sauce.
- Add the cheddar and the minced piquillo peppers.
- 5.
- Stuff each pepper with cheese.
- In a medium bowl, beat the eggs with the water.
- Put the panko into a medium size bowl.
- Dip the stuffed pepper into the beaten egg and then into panko crumbs, coat well.
- Place on the prepared cookie sheet and drizzle with olive oil.
- Bake for 15 minutes.
- While the peppers are baking, whisk the raspberry preserves and rice wine vinegar together.
- Serve stuffed peppers with sauce.
- Makes 36, four per serving.
- These can be made a day ahead, refrigerated, then baked.
peppers, olive oil, kosher salt, cheese, weight cream cheese, worcestershire sauce, cheddar cheese, piquillo peppers, eggs, water, panko crumbs, raspberry preserves, rice
Taken from tastykitchen.com/recipes/appetizers-and-snacks/three-cheese-stuffed-jalapeno-peppers/ (may not work)