LONGHORN LEAN STUFFED JALAPENO POPPERS

Recipe by Rhonda Harris, Jacksboro, TX

Ingredients

12 med. jalapeno peppers

1 T. olive oil

1/4 c. diced onion

1 clove minced garlic

1 Ib. ground Longhorn lean beef

1/4 tsp. cumin

1/2 tsp. lemon pepper

12 0z. whipped cream cheese*

1c. shredded Cheddar cheese

1-1/2 c. Panko bread crumbs

Directions

Slice jalapenos in half, from tip to stem, and remove the seeds. Set aside. For this step, it is a good idea to wear plastic gloves to avoid getting oil from the peppers on your hands and everywhere else. In a cast iron skillet, heat the oil. Add the onion and garlic, and cook until tender. Add the beef, cumin, and lemon pepper. Cook the meat until it is brown. In a mixing bowl, combine cream cheese and half the shredded cheddar cheese. Add the brown beef. Stuff each pepper with the cheese and beef filling. Place the peppers in a greased baking dish, top with the remaining cheddar cheese, and add a generous topping of panko breadcrumbs. Bake at 350 degrees for 40 minutes, or until peppers are dark green. The darker green the pepper, the softer and sweeter it will taste. For variations, wrap the stuffed peppers in foil and cook over coals or on the grill. For hot peppers, leave in some or all of the seeds. Experiment with cheeses and seasonings to suit your taste. 

*You can substitute softened cream cheese for the whipped cream cheese. 

Note: The key to this recipe is to bake the peppers slowly over medium heat, giving them time to caramelize. It is surprising how sweet they can become.