vegetarian | gluten free | nut free
40 minutes or less
What You'll Need:
1 dozen fresh jalapenos, sliced lengthwise and seeded*
1 package organic cream cheese, or Neufchatel**
4oz (about 1/2c) sharp cheddar cheese, shredded
2 eggs, whisked
2 c gluten free corn flakes, crumbled
parchment paper
*Consider using gloves while slicing the seeding the peppers; heat can vary, and there is nothing worse than hot pepper hands*
**Set cream cheese to room temperature for at least 30 minutes.
Preheat oven to 350*
Line baking sheet with parchment paper.
Prepare ingredients:
Combine cheeses in a medium bowl.
Whisk eggs in a separate medium bowl.
Crush corn flakes in a medium bowl.
Set up an assembly line: peppers > cheese combo > whisked egg > corn flakes >large baking sheet.
Stuff peppers with cheese, dredge in egg, roll in corn flakes, set on baking sheet. Repeat.
Bake uncovered for 20-30 minutes, or until bubbly.
Serves 8 as an app, 4 as a main with a salad alongside.