Prep 40 mins
Cook 30 mins
hot depending on peppers,no two are the same.
- cut peppers in half lengthwise remove seeds.with a butter knife put cream cheese in each half of pepper until stuffed.
- whisk together eggs and milk in a bowl.in another bowl put bread crumbs.roll each half of peppers in the egg mix and then in the bread crumbs.bake in a 350degree oven for about 30min.or until lightly browned.or you can freeze them.
I also added some cheddar to the cream cheese and also added a quarter tsp of garlic powder and chipotle powder. The "hotness" is dependant on how long you cook them (20 minutes will be much hotter than if you cook it for 30) and the peppers (they vary from pepper to pepper). I did mine for 30 and they are pretty tame by Texas standards...justb warm enough to warrant grabbing a beer to wask it down. Great for an afternoon of football.
as i remember these were a great jumping-off point. i mixed cheddar and cream cheese for a different flavor and adding spices is nice too. you need to soften the cream cheese a bit to get it to stuff in easily anyway. my trouble was the coating didn't want to stay put. just looking through recipes for using up my chipotle peppers and came up with a fun idea: could roll puff pastry (or some other type) super thin and wrap these in it! going to try that tomorrow