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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Put this together during the Christmas holidays, and my guests really like it... Ingredients:
10 -12 large fresh jalapeno peppers |
8 ounces mozzarella cheese |
8 ounces monterey jack cheese or 8 ounces monterey jack pepper cheese |
8 ounces of cabot cheddar cut in sticks (for stuffing) |
2 medium sized tomatoes, wedge cut |
1/2 cup purple onion, finely diced |
1/2 cup white wine |
Directions:
1. Bring a pot of water to a boil, and par-boil the Jalapenos for 3-4 minutes. Drain. Cool.
2. Cut a slit lengthwise along one side of each pepper, leaving the stem intact.
3. Using a teaspoon / paring knife, carefully scrape out the core and seeds of each pepper.
4. Now stuff the peppers with sticks of cheese.
5. In a casserole dish, add the sliced tomatoes.
6. Add the red onion.
7. Add the white wine. Salt and pepper to taste. (proper seasoning - important).
8. Place 8 oz. shredded Mozerella on top in the middle of the tomatoes and onion.
9. Arrange the dozen peppers in a circle, or aside each other on top of the cheese.
10. Add the remaining shredded cheese in the middle of the peppers in one large pile .
11. Season top with paprika lightly for additional color.
12. Preheat oven to 350 degrees. Bake for approximately 25 minutes, until golden brown, and cheese is evenly melted.
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