The jalapeño pepper plants I have growing in my backyard have been offering up an abundant harvest this summer, and though regular readers know I use a lot of hot peppers in my cooking, I have so many that I decided to make stuffed jalapeño peppers. On the rare occasion I dine out at a restaurant offering jalapeño poppers, I virtually never fail to order them. But not until now have I attempted to make my own version with some of my favorite flavors. Expect to spend some time in the kitchen if you make these, but they are totally worth the fuss. This batch was baked in the oven, but you can also broil the stuffed peppers or deep-fry them. I served them with the simple tomato salsa I made yesterday. I would suggest puréeing the salsa because it works better as a dipping sauce for the peppers.
|Stuffed Jalapeño Peppers with Goat Cheese and Sun-Dried Tomatoes|
|Recipe by Lisa Turner|
Published on September 4, 2007
Fresh jalapeños stuffed with a creamy and tangy goat cheese and sun-dried tomato filling and baked in a spiced cornmeal coating — a great snack, light lunch, or appetizer for a Mexican dinner