My Dad visited me last weekend. He brought a lot of peppers. A lot. What the hell am I supposed to do with a heaping pile of hot peppers?
Well, the obvious answer is to stuff them. Have you had Jalapeno Poppers? You have? What were they stuffed with? Cheddar Cheese? Bah. I've always preferred the Cream Cheese stuffed variety.
These little guys are my version -- I don't use jalapenos, and I don't deep fry them. But they're still hot and tasty and smoothed out by the cream cheese. And they're damned easy to make.
Ingredients
These are mad easy to make. First thing's first, you have to prepare the peppers. You need to remove the stems, seeds, and membranes. For the cherry guys, just take a small paring knife and cut a circle around the top part, removing the stem and green surroundy bits. Then use the knife to cut out the membranes on the inside and remove them and the seeds. You can use your fingers, you can use a tiny spoon, it doesn't matter -- just get them out.
For the long guys, chop off the top, a bit under the stem. Get the membrane and seeds out as best you can, be careful not to split the pepper while doing so.
Ok, got all the insides out? Good. Now, STUFF! Take a tiny spoon for the cherries, or a butter knife for the long guys, and fill them up with cream cheese. They'll look like this when you're done:
Put them all on a baking sheet and place in a preheated 325 degree oven for 25 to 30 minutes. Take them out, let them cool a bit, and enjoy the hell out of them. They are delicious.
