Once in a while–quite often I might add–I get a taste for something spicy, and what better way to satisfy my spicy crave with none other than some nice stuffed jalapeno peppers. I always have smoked salmon hanging out in the fridge and of course there’s cream cheese sitting as its neighbor, so why not add those two together to create a lovely stuffed pepper. I made Jalapeno Poppers sometime ago, and the recipe for cutting the jalapeno and making the batter is the same here. The only difference this time around is that I didn’t do a double dredge in the flour.
So I began by spitting the pepper length-wise, then making another cut across the top (forming a ‘T’), scoop out the seeds and veins. Leave some of those seeds in if you really want some heat…the more the merrier. I stuffed them with a nice mixture of sautéed (minced) onion & garlic, smoked red bell peppers (who says you can’t stuff peppers with more peppers?), Jack cheese, cream cheese, mushrooms, and smoked salmon. Oh what joy!
I had a little of the mixture left over, so I stuffed a small yellow bell pepper…that one has a pleasant mildness. The Stuffed Jalapeno Peppers were then dipped in the batter and fried in 350 F oil until nice and golden. As for the stuffed yellow bell pepper–it was baked at 350 for about 15 minutes
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