I never really knew what to do with these little guys until I started making these poppers a few years ago. Now- I am super excited when I get these peppers in my Spiral Path Farm veggie box.
The ingredients below are for a full batch, but you can easily make a smaller batch. When I made this recipe, I only had six peppers, so I used 1/3 of the cream cheese and 1/3 of the cheese. It worked out perfectly. So feel free to cut this in half, a third, or even double it, depending on how many peppers you are making.
Cheesy Pepper Poppers
1 package light cream cheese (8 oz)
1 brick pepper jack cheese (8 oz), grated
small sweet peppers, about 15-20 peppers
Bring cream cheese to room temperature, then add grated cheese. Mix together until fully incorporated.
Cut the peppers in half lengthwise, then remove stems and seeds. Spread some of the cheese mixture in each pepper half. Set up a breading station- coat peppers in flour, dip in egg, then coat in bread crumbs.
Place the peppers on a baking sheet sprayed with cooking spray, then spray the top of the peppers as well. Bake in a 400 degree oven for about 20-30 minutes, or until peppers are golden and cheese just starts to ooze out.