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12
Jalapeno peppers
½ pound U Stuff It®
(thawed)
½ cup shredded cheddar cheese
½ tsp. Black pepper
In a two-quart saucepan, bring one quart of water to a rolling boil. While it
is reaching a boil, Cut a long flap in each jalapeno, starting from the
shoulder and running close to the tip; this should be an elongated
"V" shaped flap. Lift the flap and clean out the fibers and seeds
(this is where most of the heat is); I use either a round-tipped peeling
device or a teaspoon. When water reaches boiling point, immerse cleaned
peppers in the water and reduce heat to medium. Let peppers parboil for about
10 minutes.... better that they be a little undercooked then overcooked.
Remove peppers, dump into a strainer, and run cold water over them. Lift the
flap of each pepper and stuff with seafood stuffing into the pocket; fold the
flap back down over the stuffing. Slight
overstuffing is fine. Sprinkle cheese over flap. Place the peppers on a
sprayed pan flap side up and bake at 400 degrees for about 10 0 15 minutes;
just until the cheese begins to melt out of the peppers. Remove and let cool
for about 4 - 5 so the cheese sets up a little. Serve with a few crackers or
tortilla chips.