Pittsburg Pepper Packers
By: Amanda Campbell
Updated: January 28, 2011
Ingredients:
18-20 fresh large jalapenos
4 oz Philly cream cheese
1 cup shredded cheddar cheese
1/2 cup bacon bits or cooked chopped bacon
2 tablespoons chopped cilantro
2 tablespoons chopped onion
garlic powder or fresh chopped garlic clove
Recipe:
Slice the peppers lengthwise, remove the insides (seeds). Heat oven to 375 degrees. Line a cookie sheet with foil and spray with non stick spray. Place peppers on sheet. In a blender or food processor, combine the cheddar, cream cheese, bacon, onion, cilantro and a sprinkle of garlic. Mix well and spoon into the pepper halves. Bake for 10 minutes or until melted. Remove from oven and sprinkle a little cheddar shred over the top. Serve with ranch or blue cheese dressing.
18-20 fresh large jalapenos
4 oz Philly cream cheese
1 cup shredded cheddar cheese
1/2 cup bacon bits or cooked chopped bacon
2 tablespoons chopped cilantro
2 tablespoons chopped onion
garlic powder or fresh chopped garlic clove
Recipe:
Slice the peppers lengthwise, remove the insides (seeds). Heat oven to 375 degrees. Line a cookie sheet with foil and spray with non stick spray. Place peppers on sheet. In a blender or food processor, combine the cheddar, cream cheese, bacon, onion, cilantro and a sprinkle of garlic. Mix well and spoon into the pepper halves. Bake for 10 minutes or until melted. Remove from oven and sprinkle a little cheddar shred over the top. Serve with ranch or blue cheese dressing.
