I Am A Wimp, But I Love Jalapeno Poppers

What is a girl to do? I love jalapeno poppers, but I don't love the heat and sometimes the breading gets in my way.  And sometimes I don't want anything deep fried.

Well, I don't know about you, but this girl changes around the recipe. 

I made some executive decisions when making the dish.  First, I changed the jalapenos into mini sweet peppers.  Then, I left the skins on because, well, I can be lazy.  Besides I didn't want to roast the peppers before stuffing them.  I wanted to keep the shape and stem of the peppers and roasting them to remove the skin would ruin that.  Instead of cutting the peppers in half, I cut off just one side, removed the seeds and membranes before stuffing them with a mixture of cream cheese, garlic powder, and scallions.  Then I put the pepper back together. Don't they look great with the tops back on.

Here are the peppers cut, filled, and one with the top back on ready to go in the oven.

Confessions Of A Food Nerd Stuffed Sweet Peppers

12 mini sweet peppers

4 ounces cream cheese, softened

2 Tbsp scallions (or green onions), sliced

1/2 tsp garlic powder

Preheat oven to 400 degrees.

Cut one side off of each pepper.  Remove seeds and membranes.  Place on a cookie sheet.  Set aside.

In a small bowl, mix together cream cheese, scallions, and garlic powder.  Stuff each pepper with cream cheese mixture.  Put tops back on pepper.  Bake in a 400 degree oven for 12-15 minutes, or until peppers are soft.  Serve.