An unusual take-off on the traditional poppers. Loved the flavors with the pork. I had a hard time stuffing them--tried the first four and decided that I would just cut the peppers in half and stuff the tops. I also baked them at 325F for about 30 minutes since we didn't want to saute them. They came out wonderful! I would for sure make these again as they are so unique! Made for ZWT5
I enjoyed these for lunch with a little bit of cream cheese on the side to cut the heat since I had some hot jalapenos. These were a nice change from ordinary jalapeno poppers!
These peppers were very unusual and very good! Here in TX we are used to jalapenos stuffed with cream cheese, breaded, and deep-fried, so these were an excellent change of pace. We enjoyed these!
These are terrific little boats of Jalapeno's and wonderful filling. The only change I made was not using brandy~and added a bit more water. I especially loved the ginger/scallion/thyme combination, although I might add a bit more scallion next time, (just love scallions) and perhaps a bit of fresh minced garlic. These turned out beautifully, and I am so glad I tried them. Our Jalapeno's did not have a lot of heat, so Dennis really enjoyed them without his mouth being on fire. They fried up nicely and quickly too, and were just plain fun to do. I bet you could just stuff a regular bell pepper if you were hesitant about the heat factor, and it would be great too. Thank you so much, MarraMamba, this is a wonderful recipe that was varied and different, but really a wonderful, delightful treat that we will continue to use.