We’re heavy into football season now so I thought I’d try to recreate this sports bar favorite, but with better ingredients. Mixing herbs and spices into the cheese and the breadcrumbs gives them a flavor boost. I used big peppers to make the stuffing easier, but if you use smaller ones you can reduce the calories and fat per popper. I’m serving mine with my homemade tomato sauce and hot pepper jelly.
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Servings: Makes about 15 poppers; 1 per serving
Time: About 30 minutes active; less than an hour total
1 1/2 pounds jalapeño peppers
5 ounces cream cheese
5 ounces sharp white cheddar, grated
1 teaspoon adobo seasoning
1 1/2 cup breadcrumbs
2 teaspoon dried oregano
1 teaspoon dried chipotle or chili powder
1/2 teaspoon ground cumin
1/2 cup canola oil
1. Cut the tops of the peppers off and carefully clean out seeds and ribs. Wash and drain so you get all the seeds out and the insides dry well.
2. In a shallow bowl, mix together cheeses and adobo seasoning. In a second shallow bowl, mix together bread crumbs, oregano, chipotle and cumin. In a third, beat eggs together.
3. Stuff peppers with cheese mixture and affix the tops on with toothpicks.
4. Heat oil in a large skillet over medium high heat. Then dip each popper into eggs then breadcrumbs. Fry on all sides, about 3-4 minutes altogether. Remove to paper towel to drain. Serve warm.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.