The other night when the whole gang was home, we talked about making Chili Rellenos (stuffed poblano peppers). Brittany found a 5-star recipe online, but it looked too complicated - it called for separating eggs and beating egg whites - yuck. So instead, we made our own version of jalapeno poppers, super-sized, using poblano peppers instead of jalapenos.
First, we picked 12 poblano peppers, cut off the tops, and cleaned out the seeds, etc. inside.
Then we made a filling with creamed cheese, shredded cheddar cheese, and some cayenne pepper.
We used an oven-proof baking pan, and as we filled each pepper with the cheese mixture, we sprayed them with olive oil, dipped them in bread crumbs, and stood them up in the pan.
Then we baked them in the oven for about 45 minutes at 425 degrees. They were delicious!