Pop goes the pepper
The other day, we went to a party where the hostess was in a panic because she didn't have any vegetarian food for me. "It's just burgers and dogs," she lamented.
"And potato salad and beans and fruit salad and jalapeno poppers," I pointed out. "There's plenty for me to eat, I promise. I have never gone hungry." (Those of you who know me, know that I am not a frail flower!)
Just because I don't eat burgers and dogs does not mean I can not find something to eat and any All American gathering.
But back to those poppers. I love jalapeno poppers - and it seems that, except for my daughter Jessica and me, no one else seemed to want them, so we had plenty to ourselves.
Despite the fact that I had eaten those little bite-sized pepper treats the day before, I wanted more cheesey hot bites so I decided to create one for myself.
A bigger inside-out version was what I had in mind so I made the Poblano Pop-Out.
Poblano Pop-Outs
1 poblano pepper, sliced open with the stem, membrane and seeds removed
3 ounces of mozzarella cheese, sliced thin
2 ounces of cream cheese, cubed
1/2 teaspoon of garlic powder
1 tablespoon of Parmesan cheese
3 tablespoons of bread crumbs
- Stuff the shell of the pepper with the mozzarella and the cream cheese. Pack it in there as tightly as you can.
- Mix the bread crumbs with the garlic powder and the Parmesan.
- Sprinkle the bread crumb mixture over the cheese and pack it down.
- Spray a bit of oil over the whole pepper, including the bread crumbs.
- Bake at 400 degrees for 20 minutes.
Vegetarian.
