Wear gloves when handling the peppers or avoid contact with your eyes and mouth after handling them.
Prep Time 10minutes
Cook Time 18minutes
Total Time 28minutes
12large jalapeno peppers
6ouncescream cheeseroom temperature
6ouncesshredded smoked pepper Jack cheese or extra-sharp Cheddar
2tablespoonsof chopped green onion
Preheat the oven to 425 degrees F.
Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
Mash the cream cheese, shredded cheese, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.