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Roasted Jalapeno Poppers

From Vilonia Farmers Market

<p>This is an easy recipe for a tasty, spicy appetizer or side dish for pork or beef.</p>
Source: Adapted from Rachel Ray on (Entered by John Zabel)
Serves: 4 to 6

12 large jalapeno peppers (best fresh from market)
2 ounces goat cheese, crumbled (or substitute feta)
4 ounces cream cheese, at room temperature
4 ounces extra sharp cheddar cheese, shredded
2 tablespoons fresh parsley or cilantro (check market)
2 tablespoons grated onion
1/4 teaspoon garlic powder
Salt and pepper to taste

Step by Step Instructions
  1. Preheat oven to 425 degrees F.
  2. Cut 1/3 of each pepper off lengthwise and scoop out the seeds.* Place on oiled baking sheet. If peppers do not sit flat, slice thin slice off the bottom of the pepper so it will not roll around.
  3. Mash goat cheese, cream cheese, shredded cheese, parsley, and onion until well mixed. Add seasonings and mix. Stuff peppers shells firmly.
  4. Roast for 15 to 18 minutes, or until the peppers are tender and the filling is brown at the edges and slightly bubbly.
  5. *Wear gloves when working with jalapeno peppers to avoid burning fingers.