Jalapenos are one of the most productive hot peppers you can grow in the garden. I love them. I grew some mammoth sized jalapenos this year and stuffed them with cheese and Panko bread crumbs. They were simply outstanding. I had dozens of your standard sized jalapenos and to be honest, I just didn't feel like stuff so many small peppers. So I created a new recipe that has all the elements of a stuffed jalapeno. The video shows you the whole process but in general...
A couple of cups of jalapenos cut in half and cored.
A topping made from Panko bread crumbs with about 1 cup of Mozzarella cheese and 1 cup of Parmesan mixed together. In the topping were also 4 pressed garlic cloves.
The jalapenos were placed in a Pryex pan, covered in olive oil and topped with the bread crumb mixture.
They baked for about 20-30 minutes at 350-375 degrees until the pepper softened and the top was golden brown.
A little more cheese was added and browned for about 3 minutes under the broiler.
You can add to this recipe as you wish. It is a very crispy appetizer with moist jalapenos. The cheese has a great nutty flavor when browned. It is very easy to make and it will use up all your excess hot peppers.
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