Jalapeno Stuffed Peppers

Peppers are tricky if you aren't used to them.  I never know which ones are spicy or sweet or how to utilize them in a recipe.  However, the key is being willing to experiment.  I saw a version of this recipe online and have been wanting to try it for awhile.  I was worried that because the primary ingredient is jalapeno peppers that it would be so spicy that I wouldn't be able to tolerate it.  I decided to use Moe as a guinea pig and try it out last night as an appetizer.  Surprisingly once the jalapenos were cooked they were sweet and hardly spicy at all!

Stuffed Jalapeno Peppers
Source:  Adapted from Weight Watchers

4 jalapeno peppers
1/4 cup of cheddar cheese
3 oz of cream cheese
2 teaspoons of low fat mayo
1 egg
1/2 cup of corn flakes - crushed (if you don't have corn flakes could you crumbled crackers or panco bread crumbs)
1 scallion (chopped finely)
cracked black pepper
ground chipotle chili powder (optional)

Preheat oven to 350 degrees.  Line a baking pan with foil.  Allow cream cheese to reach room temperature.  Mix cheddar cheese, cream cheese, mayo, and scallions together in a small mixing bowl. 

Halve the jalapenos and remove seeds.  Scrap out inside of jalapeno to remove excess membrane. 

Fill jalapenos with cream cheese mixture. 

Crack egg and mix in a separate bowl. Toss jalapenos in egg and then coat with corn flakes and sprinkle cracked black pepper on top.  If you want to be daring, sprinkle with chili powder.  Bake at 350 degrees for 20-30 minutes.  Allow to cool for 2-3 minutes before serving. 

Ratings:
Miss J, 9 out of 10
Moe, 8 out of 10

- Miss J