Stuffed Jalapeno Peppers

      For those of you heading out for Memorial Day this recipe for Stuffed Jalapeno Peppers from Heinz is a real crowd pleaser and something delicious to make at your weekend celebration.  The assembly takes a little time but trust me, these are so good, it is well worth the preparation.  Hot out of my dutch oven, I wolfed down 6 of these bad boys for breakfast.  In my 10 inch oven, they baked for 20 minutes with 10 coals in a ring around the bottom and 20 briquettes on the lid.  The original recipe says it stuffs 24 pepper halves, I would guess no more than 20 if you heap in the filling.  Spoon the filling into a zip lock bag, snip off the corner and use it as a pastry bag to stuff the peppers.  I substituted Panko crumbs for the fresh ones, they are not only easier to use but I like the extra crunchy topping.  If you want to elevate these to perfection, sprinkle some bacon crumbles into the filling.  Give these a try, making jalapeno poppers in your dutch oven couldn't be easier.

Stuffed Jalapeno Peppers
10-12 large, fresh jalapeno peppers
1/2 cup Heinz Tomato Ketchup
3/4 cup shredded Cheddar cheese
1/2 cup softened brick-style cream cheese
1 cup fresh OR Panko breadcrumbs
2 Tblsp butter, softened or melted
1 tsp minced garlic OR 1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika

     Lightly oil or spray dutch oven.
     Cut peppers in half lengthwise; seed and hollow out the insides.
     Blend Ketchup with Cheddar and cream cheeses.
     Spoon or pipe the filling into the halved peppers, mounding slightly.
     Combine breadcrumbs with butter, garlic, salt, pepper and paprika.
     Sprinkle crumb mixture on top of each stuffed pepper.
     Place peppers, filling side up in prepared dutch oven.
     Bake at 400 degrees for 20 minutes.

My 10 inch oven held 14 large pepper halves

Bake at 400 degrees for 20 minutes

Make a double batch, one for you and one for everyone else