Best tasting recipe and very easy - it's a great ahead of time prep and bake when needed. Thanks! on 11/16/2009
These look good and tasty. I can't wait to make them this weekend for the Super Bowl on 02/08/2012
I made these they r so easy to make n sooo delicious must try on 02/08/2012
I make these ALL the time. When I shop and see huge firm peppers in the produce section I grab them and treat myself to this quick and easy recipe. Everyone loves them and certainly delicious! Very quick and easy. on 02/08/2012
I made these for Superbowl Sunday and they were the biggest hit ever.. gone like a flash !! I made them exactly to the recipe except, I used dry Italian bread crumbs. I would rate these a #5 on a scale 5 being the BEST :) I love your cheese and your website on 03/01/2012
Made 'em, loved em', blogged about 'em!! These are absolutely fabulous. I changed up the recipe just a tiny bit ... one change being using panko bread crumbs for added texture. Will definitely be making these again.by Tracey @ The Kitchen is My Playground on 06/16/2012
12 jalapeno peppers, about 2 1/2 inches long
4 ounces Cabot Mild Cheddar or Sharp Cheddar*, grated (about 1 cup)
3 ounces cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle pepper
2 large eggs
2/3 cup unflavored dry bread crumbs
1/2 teaspoon salt
Cabot Regular Sour Cream
1. Preheat oven to 325°F. Lightly oil baking sheet and set aside.
2. Cut peppers in half lengthwise; scrape out and discard seeds.
3. In small bowl, mix together cheddar, cream cheese, garlic powder and chipotle pepper; fill each pepper half with some of mixture.
4. In one bowl, lightly beat eggs until combined and frothy. In another bowl, stir together bread crumbs and salt. Roll each filled pepper in egg, then in bread crumbs. Place on baking sheet.
5. Bake until tender and browned, about 30 minutes. Serve warm, with sour cream for dipping.