This was a fun little experiment since I’ve never bought jalapenos before. But you really can’t go wrong and you can stuff them with whatever you like!
Unrelated, the day that I bought the jalapenos from Wal Marty, I got into a fight with another lady… over a bunch of bananas. It was the perfect bunch, no blemishes, no bruises, eight in the bunch. Beautiful. The lady and I reached out for the bunch at the same time, but I touched it first. And as playground rules clearly state: whoever touches it first, owns it. Therefore, that bunch was mine. After a really awkward exchange/argument, I dropped my bananas into my cart and ran off. I’m a winner.
Anyways, stuffed jalapenos. Here’s how I made ‘em:
1/4 cup steamed or sauteed chopped spinach
1/2 package cream cheese
1/2 tsp garlic, minced
Salt and pepper to taste
Optional: Parmesan cheese for sprinkling
Take your lovely washed jalapeno…
and off with his head!
Slice it down the middle.
Scrape out the seeds with a spoon. I’m not big into spiciness, so I took out all the seeds. You can leave some if you like little fireworks in your mouth. I won’t judge you.
1. Chop up the scallion and mince the garlic.
2. Add in the 1/4 cup steamed or sauteed spinach. I sauteed mine with about a tablespoon of canola oil.
3. Add in the cream cheese and mix it. Mix it good.
4. Take your mixture and stuff each half of your jalapenos.
5. I used 5 jalapenos instead of the 6 that would have been appropriate for this recipe, so I split a tomato in half and scraped out the inside and stuffed it as well. Then, sprinkle everything with some Parmesan cheese.
Look how purdy it is!
6. Bake for about 25-30 minutes in a 375 degree oven or until the jalapenos are soft but not shrively.
And that’s it! I made some broccoli cheddar rice that night to serve it with and it went perfectly!