Stuff some jalapeño chili peppers with a blend of Sargento® Shredded Pepper Jack Cheese, breadcrumbs, bell peppers and egg and watch as they bake to golden perfection. These zesty appetizers are perfect for any occasion and are might tasty!
1 cup (4 oz.) Sargento® Shredded Pepper Jack Cheese
1/4 cup plain dried breadcrumbs
1/4 cup minced red bell pepper
6 large jalapeño chili peppers (2 to 3 in. long)
Combine cheese, breadcrumbs, bell pepper and egg in a medium bowl; mix well.
Wearing rubber gloves, cut each chili pepper in half lengthwise through stem; discard seeds. Mound cheese mixture evenly into pepper halves; place on a foil-lined baking sheet.
Bake in a preheated 450°F oven until browned and bubbly, 9 to 10 min. Arrange on a serving platter; serve warm or at room temperature.