Cook Time: 10 minutes
Prep Time: 10 minutes
Ready In: 20 minutes
4 large Jalapeño Peppersstems slit on one side and deseeded
4 oz cream cheese
Salt – to taste
1/2 tsp roasted Cumin powder
1/2 tsp Garam masala
1 Tbsp packed, cilantro (Coriander Leaves) chopped
1/2 medium, onion cut into big squares
1/2 Large, Red Bell Pepper cut into big squares
2-3 Tbsp bread crumbs (as needed)
1 Tbsp oil
1. In a mixing bowl, combine Cream Cheese, Salt, Roasted Cumin Powder, Garam Masala and Cilantro. Mix well. Stuff Cream Cheese mixture into each Jalapeño Pepper.
2. Sprinkle Bread Crumbs over the cream cheese (to prevent the cheese from oozing out when heated) and squeeze the pepper sides together to seal it. Dip the exposed stem side into the bread crumbs to form a coating on top.
3. Heat Oil in a large skillet. Add Onions and cook until lightly golden and translucent. Add Bell Pepper and sprinkle a little salt. Mix well. Add in the stuffed Jalapeños and let them cook so that they caramelize on all sides. Be gentle when turning so that the cream cheese does not ooze out. A little will ooze out — that’s ok.