I had the urge to make some jalapeño poppers. Pretty simple- you can stuff them with any variety of cheese. I have also made these before with a bread crumb topping. This time I went with cream cheese and cheddar cheese.
I try to select peppers that aren't too crazily shaped trying to keep in mind that I want them to be able to lay flat on a baking sheet.
First halve peppers, then use a spoon to scrape out seeds and veins.
Mix together cream cheese and shredded cheddar. I also added a touch of garlic salt.
Stuff peppers with cheese mixture. I would recommend lining your baking pan with foil or parchment paper for less mess.
Bake at 400 for 20-25 minutes.
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