1 (12 oz) bag vegetarian burger crumbles (such as Morningstar Farms brand), or use sausage crumbles for spicer taste 1 (8 oz) package light cream cheese, softened 1 cup shredded parmesan cheese 22 large jalapeno peppers, halved lengthwise and seeded
*Note: Be sure to wear rubber gloves when working with peppers, and take care not to touch your eyes. Discard gloves after use.
In a large skillet, saute crumbles over medium heat until heated through, about 5 minutes. In a small mixing bowl, combine softened cream cheese and shredded parmesan. Fold in crumble. Spoon approximately one tablespoon of the cheese/crumble mixture into each jalapeno half. Place on an ungreased baking sheet, cheese side up. Bake, uncovered, at 425 degrees for 15-20 minutes, or until filling is lightly browned and bubbling.
you are right 1 half of a pepper is not one serving. But, I am like Miss Kitty - would conider one halve of pepper as one serving so, its easier for me to track my food intake - knowing how I can't stop at 8 or 10 or 12 or more!!!
My hubby also loves Jalapenos! I will make this for the holidays. I'm starting to eat more hot peppers myself! I hear this is good for my metabolism plus peppers are packed with good vitamins!
Made these for my Oscar party and they were a big hit! It was my first time using vegetarian burger crumbles, and I must say I enjoyed them. I added some salt free montreal steak seasoning to the crumbles to spice them up a bit and it was delish! This was a bit labor intensive though.
These are really good. I didn't use a whole bag of the boca meat simply because it seemed too much for the jalepeno. Still an enjoyable dish. I just made it for a food day at work tomorrow. Hopefully they'll enjoy it too.
I've made these before - very yummy - but the nutritional breakdown of this recipe is better. Any suggestions on substitutions for "vegetarian burger crumbles" (besides turkey) as it is unavailable where I live, and does it have herbs/spices in it that would be missing with just lean meat?
What size jalapenoes are we talking about here? I've found them anywhere from 1.5 to 5-6 inches in length! I agree with others here re the number of servings. I'm not sure a batch of 22 would satisfy my gang of 5 during a summer barbeque in the back yard!
Very Excellent!! I overcooked them on purpose due to not knowing how we would react to fresh jalapeno peppers. Also I loaded in the crumbles. We made 1/2 the amount of what this recipe calls for, so I totally tweaked. But excellent none the less!!
keeper. Make sure all the hot seeds are out or it takes over and can get too spicy hot to enjoy. Can dehydrate the seeds... they are great on pasta dishes, pizza etc. I used 10 oz of cream cheese and 1.25 cup of parm. for 50 peppers
As I am gluten free, I'd use ground turkey or very lean sausage instead. Almost all vegetarian meat substitutes contain wheat. I might reconstitute dehydrated black beans for part of it, perhaps. We love jalapenos here in the Southwest. I think other chilies might work as well. Great idea.
My mom has made this for YEARS and I think everyone at each of her gatherings has asked for the recipe. One alteration was that she used multicolored bell peppers to make it more appealing to the eye! It's a fantastic treat for all ages! You're right NITAINMN, you can't just stop after one!!