Stuffed Jalapeno Peppers

READY IN: 45mins
SERVES: 10-12




  • Bring a pot of water to a boil, and par-boil the Jalapenos for 3-4 minutes. Drain. Cool.
  • Cut a slit lengthwise along one side of each pepper, leaving the stem intact.
  • Using a teaspoon / paring knife, carefully scrape out the core and seeds of each pepper.
  • Now stuff the peppers with sticks of cheese.
  • In a casserole dish, add the sliced tomatoes.
  • Add the red onion.
  • Add the white wine. Salt and pepper to taste. (proper seasoning - important).
  • Place 8 oz. shredded Mozerella on top in the middle of the tomatoes and onion.
  • Arrange the dozen peppers in a circle, or aside each other on top of the cheese.
  • Add the remaining shredded cheese in the middle of the peppers in one large "pile".
  • Season top with paprika lightly for additional color.
  • Preheat oven to 350 degrees. Bake for approximately 25 minutes, until golden brown, and cheese is evenly melted.