Serve this quick-prep appetizer at your next festive gathering, and watch guests go wild for the irresistible combination of spicy peppers, cheese or potato and can be filled with Hummus for vegan option as well!
- Jalapenos 5 , washed, halved and deseeded (10 halves)
- Boiled mashed potatoes/Cream cheese 1 Cup (16 tbs)
- Shredded cheese 1/2 Cup (8 tbs)
- Garlic cloves 3 , minced (2-3)
- Salt 1 Dash
- Paprika 1/2 Teaspoon
- Olive oil 1 Tablespoon
- Panko bread crumbs 1 Cup (16 tbs)
Wash the jalapenos thoroughly, halve and deseed them carefully, so they don’t break. If possible keep the stem on.
To prepare the stuffing, in a large bowl mix the mashed potatoes, shredded cheese, minced garlic, smoke paprika, olive oil and salt.
Stuff the stuffing into the peppers in level with the jalapeno.
Put the panko bread crumbs in a wide plate, coat each stuffed pepper with it.
Place the stuffed peppers on a baking tray covered with a foil.
Bake the poppers at 350 F in a toaster over. Bake till the peppers look wrinkly and the top is brown. This batch took 25 minutes.
Serve with a fiery dipping sauce
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