1 pound medium-sized jalapeno peppers
8 ounces Cabot Sharp Light Cheddar, grated (about 2 cups)
1 (16-ounce) can garbanzo beans, drained
3 tablespoons fresh lemon juice
1 clove garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon red pepper flakes
¼ teaspoon salt
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Electric drill with clean ¼-inch bit
PREHEAT oven to 375ºF. Coat baking sheet or muffin pan with cooking spray.
CUT tops off peppers. Using drill in rotating motion, ream out seeds and membranes inside each pepper; rinse with water (peppers will be whole and hollow.)
COMBINE cheese, garbanzo beans, lemon juice, garlic, cumin, chili powder, red pepper flakes and salt in a food processor; process until smooth.
SCRAPE mixture into 1-quart plastic zip-close bag; snip off one ¼-inch corner from bag and pipe mixture into peppers.
PLACE stuffed peppers on prepared baking sheet or lean them in muffin tin wells to keep filling inside while baking.
BAKE for 30 minutes; remove from oven. Light propane torch and scorch pepper skins until slightly blackened.