These are very good! The 'batter' using the bread crumbs is a bit messy. Use a fork to spear peppers and dredge though the egg, flour and bread crumbs accordingly. Also can be made a day ahead.
Cut each pepper in half lengthwise. Remove seeds and membranes*. When removing the stem, be sure to leave tops intact as to form a bowl.
Stir together cheddar cheese, cream cheese, and Italian seasoning in a medium mixing bowl! Spoon some of the cheese mixture into each pepper half, slightly mounding it.
Beat together eggs and milk in a small mixing bowl. Dip each pepper into flour mixture, then dip each pepper into egg mixture and roll in bread crumbs! Shake off crumbs, then dip in egg and bread crumbs one more time. Place pepper halves, filled side up, on a large baking sheet covered with foil. Bake at 350 for 25-30 minutes or till tender and heated through. Serve with guacamole or sour cream if desired. Makes 20 poppers. If you should decide to deep fry, make sure poppers are well chilled so the cheese doesnt ooze all over your fryer.
Recipe by: Pat Minotti (with some help from Mark Perkins)
*Note that you should probably use rubber gloves when seeding spicy peppers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (243g)|
|Recipe Makes: 10|
|Calories from Fat: 618 (83%)|
|Amt Per Serving||% DV|
|Total Fat 68.7g||92 %|
|Saturated Fat 38.2g||191 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 317.3mg||98 %|
|Sodium 741.1mg||26 %|
|Potassium 341.3mg||9 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 15.6g|
|Protein 18.1g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 745
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