Ingredients :
- 10 very large jalapeño peppers
- 12 ounces cream cheese
- to taste salt
- 8 ounces shredded mozzarella cheese
- 1/4 cup parsley, chopped
Method :
- Cut the steam ends off. Take the seeds and ribs out of each jalapeño
- Preheat oven 400° Fahrenheit
- Have the cream cheese not to cold but cool. Mix with mozzarella cheese
- Add parsley and mix well
- I used a muffin pan after I stuffed each pepper so the stuffing stay inside as they baked. I filled the two empty holes wirh water.
- Bake till peppers are done. Every pepper bakes different. Its according to the thickness of pepper but I would say bake at least 30 minutes.
- Serve I hope you enjoy
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