- Portion size 20 servings
- 10 jalapeño pepper
- 1/4 cup light cream cheese
- 1/4 cup salsa
- 1/2 cup shredded Cheddar cheese
- 3/4 cups fresh bread crumbs
- 2 tablespoons chopped parsley
- 2 tablespoons butter melted
Preheat oven to 375°F (190°C).
Wearing rubber gloves to protect hands cut peppers in half lengthwise. With small knife, scrape out seeds and membranes, leaving stem intact.
In bowl, combine Cheddar cheese, cream cheese and salsa; blend in 1/4 cup (50 mL) bread crumbs. Spoon filling into each pepper half.
In small bowl, toss together remaining bread crumbs, parsley and butter. Top each jalapeno with bread crumb mixture. (Make-ahead: cover and refrigerate for up to 24 hours).
Bake in oven for 20 minutes or until topping is golden and crisp.