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Monday, November 18, 2013

Stuffed Jalepeno Peppers
(Mini Sweet Peppers, Mushrooms or Squash)

It's that time when we need to start thinking about bite sized appetizers for holiday entertaining (or hockey night entertaining, or just plain entertaining).

And, as always, the best entertaining dishes are the ones that you can prepare a majority of in advance so that you can spend your time entertaining rather than running around frantically in the kitchen! These stuffed peppers work well because you can prep them in advance then just pop them in the oven. 

Oh, and did I mention that they are also super versatile... You can use jalapeno peppers if you like the kick, or if you are looking for something a little more conservative, you can stuff mini sweet peppers instead. You could even stuff mini squash or mushroom caps with this mixture! Wait a minute! Did I say "or"?? You don't have to choose. Stuff all of the above and assemble a beautiful platter of stuffed veggies using the same tasty filling!

 And speaking about the filling, you can use ground turkey or chicken if you prefer :)

Stuffed Jalapeno Peppers 
(Mini Sweet Peppers, Mushrooms or Squash)
Makes about 16 stuffed Jalapenos

250 grams Lean Ground Beef
250 grams Ground Pork
Drizzle Olive Oil
2 cloves Garlic, minced
1 1/2 tsp Dried Oregano
1/2 Onion, diced
1/2 cup Cream Cheese
1 1/4 cup Cheddar Cheese, grated
1/4 cup Green Onions
Salt and Pepper
16 Jalapeno peppers, cut in half lengthwise and seeded (or any other veg that can be stuffed)

In a pan over medium-high heat, heat the olive oil. Cook the garlic and onions until the onions are soft. Add the beef, pork, oregano and a generous pinch of salt and pepper. Using a wooden spoon or spatula, break the ground meat apart and cook for about 5-8 minutes until browned. Drain the fat from the pan and let the meat mixture cool to room temperature. Stir in the cream cheese, cheddar cheese, green onions, and season to taste with salt and pepper. Stuff this mixture into your peppers or other vegetables. (If making ahead, cover and refrigerate until ready to bake).

When ready to bake, preheat the oven to 400 degrees Fahrenheit.

Place the stuffed peppers onto a greased or lined baking tray and bake for about 25 minutes until they are nicely browned on top and the peppers are tender. Serve warm.

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