Cheesy Stuffed Peppers
  • 15 medium/large Anahiem peppers
  • 1 cup of cream cheese
  • 1 12oz package of Queso Fresco
  • 1-1/2 cup of grated Monterey Jack Cheese (divided in half) - use Pepper Jack for more zestiness
  1. Begin by cutting a section out of the top of each pepper. Remove the ribs and seeds. We all found that we missed the heat from the ribs and seed, so if you like it spicy, leave them!
  2. Next prepare the filling. In a food processor or by hand, combine all the remaining ingredients, minus 3/4 cup of the Monterey Jack cheese. Stuff each pepper with the mixture.
  3. When all the peppers are stuffed, place them on a baking sheet and top with the remaining Monterey Jack cheese.
  4. Bake at 375 for 8-10 minutes and then broil for another 3 or until tops are browned
You can also use poblano, jalapeno, or serrano peppers depending on how hot you like them