Fill peppers with cheese, dip in beaten egg, roll in batter and deep fry.
Cut jalapeno peppers in half lengthwise; remove seeds. Place peppers in boiling water for 5 minutes. Drain well.
Combine cream cheese, cheddar cheese and Worcestershire sauce; stir well.
Place one heaping teaspoon cheese mixture on each pepper half. Sprinkle with bacon; Place on a baking sheet.
Bake at 400\u00b0F for 5 minutes or until cheese is melted.
issolve.
Add cranberries and Jalapeno peppers and return to boil.
Boil Jalapeno Peppers until soft for 5 minutes or so.
Remove from water, Using a sharp knive, slice the pepper lengthwise,leaving the pepper intact as a cavity, remove seeds and clean for the cream cheese filling. Rub olive oil on peppers.
Combine cream cheese, bread crumbs, jack cheese, salsa.
Fill each pepper with cream cheese mixture.
Place peppers on grill or bake (in preheated oven at 400) until cream cheese mixture is hot and peppers are cooked tender about 10 minutes.
Rinse the jalapeno peppers in cool water.
Trim
Rinse berries in cold water; drain.
In a saucepan, stir together water and sugar until the sugar has dissolved and come to a boil. Stir in the cranberries, jalapeno peppers and lemon juice; return the mixture to a boil. Reduce heat and simmer gently for 10 minutes; stirring occasionally.
Stir lemon juice and sherry into the mixture until blended. Remove the pan from heat and allow the mixture to cool completely at room temperature. Refrigerate the cooled mixture in a glass container with lid until you are ready to serve.
Mix tuna as usual.
Cut jalapeno peppers in half. Take out seeds.
Stuff peppers with tuna.
Lay baby shrimp on top.
Chill for 1 to 2 hours.
Wash, slit side and remove seeds from jalapeno peppers while holding pepper under running water, leaving stem intact.
Let dry completely.
Stuff each pepper with a teaspoon or more of pimento cheese and close so no cheese can be seen.
Cut jalapeno peppers in half lengthwise.
Remove seeds.
Stuff with cream cheese.
Wrap one half slice bacon around each cheese filled pepper.
Secure with a toothpick.
Place on a hot grill until the bacon is crisp.
Wonderful!
Split peppers; clean out all seeds.
Fill the 2 halves with softened cream cheese and freeze.
When frozen, dip in batter and deep fry.
These are delicious!
Use any batter recipe or buy a prepackaged mix.
Heat veggie oil in a skillet and add the garlic until it is light brown.
Add mushrooms, stir fry 2 minutes.
Add all your peppers and stir fry for not more than 6 minutes.
Cut stems from peppers.
Remove seeds, using a
Cut stems from peppers.
Remove seeds with small knife (do not split peppers).
Stuff with pimento cheese.
Chill at least 2 hours.
Combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk; set aside.
Combine remaining flour and cornmeal.
Dip stuffed peppers in milk mixture, then dredge in flour mixture.
Pour oil to a depth of 2 to 3 inches.
Heat to 375\u00b0.
Fry peppers, a few at a time, for 1 to 2 minutes on each side or until golden brown.
Drain on paper towels.
Makes about 12 peppers.
Mix cornmeal, eggs, soda, jalapeno peppers, milk, salt, salad oil and bell peppers together.
Pour half of mixture into a large greased 9 x 13-inch pan.
Cook ground meat until all pink is gone and drain.
Mix cream-style corn, onion and grated Velveeta cheese.
Mix well.
Pour over the 1/2 mixture in pan.
Pour remainder of batter over this and bake at 375\u00b0 until done, about 30 minutes.
In a small heavy skillet, cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool.
In a large bowl, combine the bell pepper, artichokes, mayonnaise, scallions, pimiento, Parmesan, lemon juice, Worcestershire sauce, jalapeno peppers and celery salt.
Blend the mixture until it is combined well and stir in the crab meat gently.
Combine cabbage,tomatoes,green onions,jalapenos,vinger,honey and salt in serving bowl;mix well. Cover and chill at least 2 hours before serving.
Stir well immediately before serving.
Note:jalapeno peppers can sting and irritate the skin;wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handeling peppers.
For a milder coleslaw,discard the seeds and veins when chopping the jajapenos, because this is where much of the heat of the pepper is stored.
ver egg mixture; top with jalapeno peppers.
Make 2-inch-long
Brown the beef until cooked and drain off grease.
Saute onions, green peppers and garlic in butter; drain and add to beef. Saute bacon until crisp and drain off fat.
Crumble and add to beef with jalapeno peppers, chili powder, red pepper, cayenne pepper, salt and oregano.
Stir in water, tomato paste and barbecue sauce; bring to a boil.
Simmer for one hour.
Stir in beans.
Cover and continue simmering for 30 minutes.
Slice peppers or leave them whole.
(To prevent bursting, cut two small slits in whole peppers.).
Pack peppers tightly into clean, hot jars.
Combine vinegar and water; heat to a simmer.
Do not boil.
Pour hot vinegar over peppers, leaving 1/2 inch headspace.
Add pickling salt and a clove of garlic to each jar then seal.
Process in boiling water bath for 10 minutes.
Wash peppers and remove stems.
Cut a slit along one side of each pepper.
Remove seeds; rinse and dry peppers.
In a skillet, cook sausage over medium heat until no longer pink; drain.
Stuff peppers with sausage and wrap with bacon; secure with a toothpick.
Grill peppers, uncovered, over medium heat for about 15 minutes or until tender and bacon is crisp, turning frequently.