Fans of spicy food will get a kick out of these baked, gourmet-versions of the jalapeño popper.
By Ariel Rebel
- 3-4 Fresh Jalapenos peppers
- 1 tablespoon of Goat Cheese
- 1 tablespoon of light cream cheese
- 1 teaspoon of Dried Thyme crushed
- 2 teaspoons of Milk
- ¼ teaspoon of Lime juice
- Parmesan cheese for topping
- Pre-heat your oven at 350. Cut your peppers in half (length wise) to end up with a cut little boat shape easy to stuffed. Empty the middle part with a spoon and a knife before putting them on a parchment paper then on a baking sheet to cook them for 10 minutes.
- While the peppers are in the oven prepare your stuffing, mix all the ingredients together except the Parmesan cheese. Once you’re peppers are out, stuffed them and sprinkle a bit of Parmesan on top. Cook for another 10 minutes.
- Then bring your oven on BROIL and let them cook for another 3-4 minutes or till the top is brownish. Watch out because if you cook them too long they will spill over. Let them cool down a bit and serve warm or cold with a mini piece of fresh Thyme on top as decoration.
Canadian food blogger, model and web designer Ariel Rebel was born in Montreal in 1985. Her love for food started at a young age by looking at her grand mother cooking pie after pie while she was trying to steal some uncooked dough from the counter. Ariel inspiration for recipes comes from her French Canadian roots mix with all her traveling memories and the countless hours she spent running around Montreal to taste all the different culinary cultures. Her passion for cooking big dinners for her friends and family never ceases to increase every year and that's what motivate her to keep learning new skills while experimenting in her kitchen at much as she can. On her blog (ZestyandSpicy.com) Ariel shares with the world her passion for flavorful and healthy recipes while blogging small pieces of her life as a model and a web entrepreneur.