- 12 jalapeño peppers
- 1 block cream cheese (8 ounces)
- 4 scallions, thinly sliced (both green and white parts)
- 1 cup shredded Monterey Jack cheese
- Salt and ground black pepper
Pre-heat the oven to 350ºF.
Slice a small portion of the side off each pepper, from stem to tip, to expose the seeds and create a boat. (Don’t cut them in half – you want them to hold more filling!) Remove and discard the seeds. Finely chop the slices that you cut off each pepper.
In a medium size mixing bowl, combine the chopped up pepper, cream cheese, scallions, cheese and some salt and pepper.
Make an instant pastry bag by spooning the mixture into a resealable plastic bag and squishing it into one of the bottom corners. Snip off a triangle from the bottom of the bag and fill the cavity of each pepper with the filling. Arrange the filled peppers in a casserole dish.
Bake the peppers until softened and warmed through, about 30 minutes.