Stuffed Jalapeño Poppers Okay-I forgot to post the recipe that I used today so here it is: Preheat oven 350 degrees 12 large jalapeño peppers (cut in half and remove membrane and seeds with small spoon) 1 box Jiffy cornbread mix 1 cup fresh/canned corn 2 tbs sugar 2 tbs fresh minced onions 1 1/2 c shredded cheese In large bowl, mix Jiffy with their required ingredients. Add all ingredients to bowl reserving 1/2 cup cheese. Fill hollowed out peppers with filling on a non stick sprayed cookie sheet. Sprinkle cheese on top of stuffed peppers. Bake for 18 minutes or until stuffing is fully cooked. *** My alterations *** I used one cup of cream styled corn. Since I did that, I only used 1 tbs of sugar (I used Splenda instead). I encourage you to change the original recipe but my alterations were fabulous!!!

 

 

 

Click here to open

Adobe .pdf file

 

 

 

 

 

 

 

 

 

 

 

 

 

Stuffed Jalapeño Poppers


Preheat oven 350 degrees

12 large jalapeño peppers (cut in half and remove membrane and seeds with small spoon)

1 box Jiffy cornbread mix

1 cup fresh/canned corn

2 tbs sugar

2 tbs fresh minced onions

1 1/2 c shredded cheese

In large bowl, mix Jiffy with their required ingredients. Add all ingredients to bowl reserving 1/2 cup cheese. Fill hollowed out peppers with filling on a non stick sprayed cookie sheet. Sprinkle cheese on top of stuffed peppers. Bake for 18 minutes or until stuffing is fully cooked.

*** My alterations ***

I used one cup of cream styled corn. Since I did that, I only used 1 tbs of sugar (I used Splenda instead).

Petrova Grier Tillery shared Lörì Õrnelas's photo.