Pepper Poppers

stuffed hungarian wax peppers

We have a pretty good variety of peppers that are really starting to grow in the garden. I like hot peppers, but can only take them in small doses, so these Hungarian Wax peppers are perfect for my taste. They are similar to jalapenos on the Scoville scale, but I've noticed that there seems to be a pretty large variance, one being much hotter than the next. (Or at least for the ones growing in our garden.)

So when I was trying to decide what to have for a snack, I decided that stuffing a few peppers was a great idea.

I mixed up some low fat cream cheese, pecorino romano, salt and pepper in a small bowl. Then I cut one side of each pepper, so I could take a few seeds out, and put the stuffing in.

At this point, I was planning on dipping the peppers in egg and breading them, but we were out of eggs, so I switched course.

I skewered all of the peppers together, cut side up, put them in a pan with cooking spray, covered them (which helped to steam them and make them softer faster), and cooked them for about five minutes.

When they came out, the bottoms were a little dark, and the cheese was starting to melt out, but the peppers were tender, delicious, and easy to eat. I topped mine with some bread crumbs to give it a little crunch, but they didn't stay on very well when I actually ate the peppers, so that isn't really necessary.