- Cover a large baking sheet with foil. Set aside. Cut each pepper in half lengthwise. Remove seeds and membranes. Stir together cheddar cheese, cream cheese, and Italian seasoning in a medium mixing bowl. Spoon some of the cheese mixture into each pepper half.
- Beat together eggs and milk in a small mixing bowl. Place bread crumbs in a shallow bowl. Dip each pepper half into egg mixture and roll in bread crumbs. Place pepper halves, filled side up, on the prepared baking sheet. Bake in a 325 degree F. oven about 30 minutes or until tender and heated through. Serve with guacamole or sour cream. Makes 24.
From the Test Kitchen
Because chili peppers contain very pungent oils (the membranes and seeds carry the heat), be sure to protect your hands when preparing either fresh or dried peppers. Put plastic gloves or sandwich bags over your hands so your skin doesn't come in contact with the peppers. Always wash your hands and nails thoroughly in hot, soapy water after handling chili peppers.
Prepare and fill pepper halves; cover and chill up to 4 hours. Dip in egg mixture and coat with crumbs. Bake as directed.
Nutrition Facts (Stuffed Jalapenos)
- Per serving:
- 51 kcal ,
- 3 g fat
- (2 g sat. fat ,
- 27 mg chol. ,
- 66 mg sodium ,
- 3 g carb. ,
- 2 g pro.