Time 30m Yield 12 Jalapenos Number Of Ingredients 5 Steps:
Place the cleaned peppers in a jar or a bowl and cover them with the Olive oil & vinegar. Cover and place in the fridge for at least 4 hours or overnight. Preheat oven to 350. Drain the peppers and place them on a baking sheet single layer. Bake for 10 minutes or only long enough to soften them-do not let them brown. Cool and set aside. Mix together the feta & cream cheese. Fill each pepper with the cheese mixture. Serve as an appetizer or as a side dish with any meal.
Yield 4 servings Number Of Ingredients 5 Steps:
Place the cleaned peppers in a jar or a bowl and cover them with the Olive oil & vinegar. Cover and place in the fridge for at least 4 hours or overnight. Preheat oven to 350. Drain the peppers and place them on a baking sheet single layer. Bake for 10 minutes or only long enough to soften them-do not let them brown. Cool and set aside. Mix together the feta & cream cheese. Fill each pepper with the cheese mixture. Serve as an appetizer or as a side dish with any meal.
Time 1h5m Yield 12 Number Of Ingredients 3 Steps:
Preheat oven to 400 degrees F (200 degrees C). Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half. Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.
Time 25m Yield 4 Number Of Ingredients 11 Steps:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add jalapeno peppers, cover, and steam until slightly tender, about 5 minutes. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Mix cream cheese with Parmesan, Cheddar, and feta cheeses, garlic, salt, black pepper, cayenne pepper, chili powder, and garlic powder in a bowl. Arrange jalapeno peppers on prepared baking sheet. Spoon cheese mixture into each pepper. Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.
Number Of Ingredients 4 Steps:
Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.
Time 35m Yield 4 dozen. Number Of Ingredients 5 Steps:
Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.
More about “feta stuffed jalapenos recipes”
Time 1h Yield 4 serving(s) Number Of Ingredients 15 Steps:
Preheat the oven to 375. Mix the ricotta, feta, hot peppers and spices together. Split the mixture into two bowls. Add the egg to one bowl and mix well. Spray a glass baking dish with Pam (big enough to hold the chicken and at least 2 inches deep). Use the egg mixture to stuff the chicken breasts, placing 1/4 of the mixture on each breast and then bringing the sides together and securing at the top with 1 or two toothpicks (don’t worry if this is a bit messy). Brush some olive oil onto the top of the breasts so they brown better. Place the chicken in the oven for 25 minutes. Make the 2 cups of rice (follow directions on box). Fry the onions in 1 tbsp of olive oil until soft (medium heat). Add the chopped garlic and fry for 3 more minutes. Add the 2 cups sauce and simmer so that it is hot and ready when you need it (if you want to spice up your meal add some peppers to this sauce, too). Mix 1/2 cup of the sauce into the rice (keep simmering the rest). Remove the chicken from the glass dish and place the rice at the bottom. Spread the remaining cheese mixture across the rice. Place the breasts on top and put it back in to the oven until: the chicken is done and the rest of the contents are hot. Scoop a chicken breast and rice onto a plate and add tomato sauce (see picture).
