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Categories:Viewed: 49 - Published at: 7 years ago
Ingredients
- 5 dozen jalapeno peppers
- 8 oz. cream cheese, room temperature
- 4 T. paprika
- reserved mushroom stems from 3 qts. mushrooms
- More paprika for topping
Method
- Place mushroom stems in food processor until chopped fine. Blend with cream cheese. Stir in paprika. Set mushroom filling to side.
- De-stem and de-seed jalapenos by twisting a very sharp knife in each pepper by its stem- BE SURE TO LEAVE PEPPER INTACT.
- PLEASE NOTE: Add as many or as few seeds to the filling as your preference for heat would indicates. If you add no seed, pepper will taste reminiscent of a green pepper.
- Using a pastry bag, squeeze mushroom filling into peppers, mounding top. Sprinkle with paprika.
- Place stuffed peppers in foil-lined muffin tins, squeezing several into each muffin area so that the peppers remain upright.
- Bake 450F for 25 minutes, the scent will be distinctively sweet when ready. Serve hot.
- Per cornet: 20 calories, 1.5g fat, 1.3g carbs, 0.6g fibre, 0.7g protein
