Stuffed Jalapeño Peppers with Goat Cheese and Sun-dried Tomatoes

The jalapeño pepper plants I have growing in my backyard have been offering up an abundant harvest this summer, and though regular readers know I use a lot of hot peppers in my cooking, I have so many that I decided to make stuffed jalapeño peppers. On the rare occasion I dine out at a restaurant offering jalapeño poppers, I virtually never fail to order them. But not until now have I attempted to make my own version with some of my favorite flavors. Expect to spend some time in the kitchen if you make these, but they are totally worth the fuss. This batch was baked in the oven, but you can also broil the stuffed peppers or deep-fry them. I served them with the simple tomato salsa I made yesterday. I would suggest puréeing the salsa because it works better as a dipping sauce for the peppers.

Stuffed Jalapeño Peppers with Goat Cheese and Sun-Dried Tomatoes

Recipe by Lisa Turner Cuisine: Mexican Published on September 4, 2007 Fresh jalapeños stuffed with a creamy and tangy goat cheese and sun-dried tomato filling and baked in a spiced cornmeal coating — a great snack, light lunch, or appetizer for a Mexican dinner Preparation: 25 minutes Cooking time: 15 to 20 minutes Print this recipe Ingredients: 4 to 5 sun-dried tomatoes 1/2 cup soft unripened goat cheese (5 1/2 oz or 150 g) 2 tablespoons fresh parsley, chopped pinch of sea salt pinch of cayenne 10 to 12 large jalapeños 2 eggs 1/2 cup cornmeal 1/4 cup flour 1 teaspoon paprika Instructions: Soak the sun-dried tomatoes in warm water for 15 to 20 minutes. Drain and finely chop. Combine in a small bowl with the goat cheese, parsley, salt and cayenne. Meanwhile, prepare the jalapeños. Make a lengthwise slit in each pepper, leaving the stem on. Carefully remove the seeds with a knife or small spoon. Using a small spoon or a piping bag (or a homemade piping bag pictured here), fill each pepper with the goat cheese filling. Preheat an oven to 350°F and grease a baking pan or sheet. In a small bowl, lightly beat the eggs. Combine the cornmeal, flour and paprika in another small bowl. Roll each stuffed pepper in the eggs, then roll the peppers in the cornmeal-flour mixture to coat. Again dip the pepper in the egg, and again roll in the cornmeal-flour mixture. Transfer the finished peppers to the prepared baking pan or sheet and bake for 15 to 20 minutes or until the coatings are lightly browned. Serve hot or warm with salsa or sour cream. Makes 12 stuffed peppers