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4 eggs
1, 2, or 3 packages of cream cheese
1 8 oz packet of shredded mexican blend or cheddar
8 stuffable peppers, poblanos, anaheims, hatch, or even jalapenos

Roast peppers on an open flame, turning, till charred. Peel off all the blackened skin, carefully. Slit carefully down one side.

Preheat oven to 350. Prepare a pan with no-stick spray.

Mix cheeses thoroughly (I ended up using my hands).

Beat eggs well.

Cram as much cheese as you can into the peppers. If you are using long peppers, you might mold the cheese by rolling it. Recipe called for 3 packages of cc, I ended up using 2 and had a LOT left over. Depends on your peppers.

Roll the rest of the remaining cheese into balls and add to pan.

Pour eggs over. Bake 30 minutes or until browned on top.
 

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This works well with large jalapenos, too...and then I wrap a piece of bacon around them and put them on the grill. SO good!
 
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