Stuffed Hot Peppers (Baked not Fried)
Stuffed hot peppers (baked not fried) are far from the greasy bar food of your memories, but with all the flavor! Great to spice up an everyday meal or add to your next party spread. Use up those summer peppers at their peak.
Servings: 10 peppers
Calories: 124kcal
Ingredients
- 10 hot peppers cut triangular shape on pepper for easy filling, remove seeds and membrane
- 2 ounces cream cheese
- 1 cup shredded cheddar cheese mild
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon cumin
- 2 tablespoons lime juice
- 1 large egg
- 3/4 cup bread crumbs I use Panko
- olive oil drizzle
Instructions
- Preheat oven to 350 degrees.
- Slit hot peppers with triangular cuts to allow for easy filling. Remove seeds and membrane.
- Add cream cheese, cheddar cheese, garlic powder, chipotle powder, cumin and lime juice to food processor and mix well.
- Fill hot peppers with mixture even to top of pepper.
- 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.
- 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.
- Bake for 30 minutes or until golden brown.
Notes
I 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.
I cut a triangular shape on my peppers for easy filling.
I 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.