A Friday night indulgence you can easily make at home. It’s the height of summer now, and that means pepper season has begun. Here’s a simple recipe for enjoying your favorite hot peppers with a rich, cheesy stuffing. This recipe makes 24 little treats, but can easily be halved or quartered. The stuffing is made from Boursin, a delicious, creamy, spreadable cheese blended with herbs and garlic. Spice things up this weekend!
- 12 jalapeño peppers
- 1 pkg Boursin Gournay Cheese
- Monterey Jack cheese, shredded (approx. 2 oz)
- Chopped scallions or cilantro (optional, for garnish)
Preheat oven to 375º. Slice jalapeño peppers in half, lengthwise. Scoop out all the seeds and membrane. Stuff peppers with Boursin and sprinkle with Monterey Jack cheese. Roast these peppers in the oven until cheese bubbles and slightly browns (approximately 20 minutes.) Be sure to allow them to cool slightly before consuming them!