Prep 10 mins
Cook 20 mins
Here is a much healthier recipe for jalapeno poppers. The peppers are stuffed with mushrooms, zucchini, corn and manchego cheese. These poppers get baked in the oven. Wouldn't these be nice to serve out by the pool with a margarita. Yum! I think yes!
- 16 small jalapeno peppers
- 2 tablespoons olive oil
- 1 cup mushroom (finely chopped)
- 1⁄2 cup zucchini (finely chopped)
- 1 garlic clove (minced)
- 1 cup corn kernel (fresh or frozen)
- 2 scallions (finely chopped)
- 1 cup manchego cheese (grated)
- Preheat oven to 475 degrees. Place the whole peppers with the stems, on a parchment paper lined baking sheet. Drizzle with 1 tbsp of the olive oil. Roast for about 8 minutes, Let cool.
- Cut peppers in half lengthwise and remove the seeds. Place cut side up on a baking sheet.
- Heat the remaining oil in a large skillet over medium heat. Cook mushrooms, zucchini, and garlic until tender, about 5 minutes. Add the corn and heat through. Stir in the scallions and half of the cheese.
- Stuff each pepper half with veggie mixture. Top with remaining cheese. Broil until the cheese is melted and bubbly. Serve immediately.
I made these as a snack for my husband and me tonight, and to try before I made them to take to a family gathering. <br/><br/>The stuffing for the peppers was very tasty. I made the recipe exactly as provided, but after stuffing my own peppers, I added some cooked bacon to the remaining mixture for the ones for my husband. (I am a vegetarian.) <br/><br/>While we both love spicy stuff, these were just too spicy for both of us to eat. I scraped the inside of the peppers very well to remove seeds and membrane, but they were still just way too spicy. I realize that I may have just gotten a batch of hotter than normal peppers from the store, but that's not really something you can test ahead of time. <br/><br/>If there were a way to guarantee they would turn out milder, I would try again. Otherwise, I would not make these again.