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Pepper Poppers

appetizers, vegetables, cheese

10 fresh jalapeno peppers
1/2 cup shredded Cheddar cheese
1/4 cup light cream cheese; softened
1/4 cup salsa
3/4 cup fresh bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons butter; melted

Wearing rubber gloves to protect hands, cut jalapeno peppers in half lengthwise. With small knife, scrape out seeds and membranes, leaving stems intact. In bowl, combine Cheddar cheese, cream cheese and salsa; blend in 1/4 cup of the breadcrumbs. Spoon evenly into each pepper half. In small bowl, toss together remaining breadcrumbs, parsley and butter; spoon onto each filling. (Make-ahead: Cover and refrigerate for up to 24 hours.) Bake on baking sheet in 375°F oven for 20 minutes or until topping is golden and crisp.

Contributor: Canadian Living Magazine, December, 2000

Yield: 20 pieces

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