Fresh from the garden!
Mix the cheeses. Put bread crumbs in a separate bowl. Prepare the egg wash.
Slice peppers in half, length-wise. Take out seed and veins. (I use a grapefruit knife.)
Stuff the peppers and put the halves together. Dip the popper in the egg wash and then coat with the bread crumbs.
Place the poppers on a foil-lined baking sheet. Bake at 400* for 15 minutes.
- Jalapeno peppers...fresh from the garden
- Cream cheese (I use the light stuff)
- Cheddar cheese (I like tillamook)
- Bacon bits (optional)
- Bread crumbs or panko
- Egg and milk wash