This originally came to me as a Jalapeño popper recipe. Recently we have started filling cubanelles with it. Both ways are amazing! The combination of pepper and cheese is divine.
This is what my father-in-law, Farmer Andy has to say about Stuffed Cubanelles, "I could eat about 10 feet of the that!"
One 8 oz block of cream cheese
2 cups shredded cheddar cheese
1/2 cup bread crumbs (omit to make gluten free)
dash of chili powder
dash of garlic powder.
Mix the above and use to fill all kinds of peppers. For cubanelles bake at 400 until cheese is melty and the peppers are getting some browned edges, about 20-30 minutes. Feel free to use what ever cheese you have, switch out the cheddar for monetary, YUM!
Farmer Andy prefers this filling in red cubanelle peppers. I cut them in half length wise and take the seeds out, and then smoosh some filling in.
I enjoy using the cheese mixture to make my own jalapeño poppers. I bake the jalapeños at 300 for little bit longer, 40-50 minutes.
It is amazing in any hot pepper!