For this recipe, we’ll use 10 jalepeno peppers (for 2 servings),
10 grape tomatos,
1/3 bar of cream cheese (about 2 or 3 ounces)
1 large onion, salt, & oilf cream cheese,
Also, we will use 1 mango to serve with the stuffed peppers.
First, wash & cut the peppers in half lengthwise, & scrape out the white membranes & seeds.
The membranes (called the placenta!) is where the spiciness is.
Be careful not to rub your eyes or any sensitive area!
The onion: First cut both ends off the onion. Then, with your sharp knife, make a cut down the side of the onion so the peel can be easily removed.
Then, simply cut the onion in half.
With the flat side of the onion on the cutting board, slice each half thinly, then turn the slices 90 degrees, & slice thinly the other way, so you have a finely diced onion.
Heat a skillet on medium heat with about 2 tablespoons oil (canola oil is good for your heart & soul & wonderful for cooking)!
When the skillet is hot, add the onion. Stay close by & stir every so often.
The onion should just slowly carmelize to give it a delicious, golden brown flavor which is not bitter or sharp, but almost sweet.
It may take 10 to 15 minutes, or longer with more onion, but it is worth the wait!
When the onions are a beautiful golden brown, sprinkle with salt & add to a bowl.
Stir the onions in with 1/3 bar of cream cheese, & sometimes I add a bit more oil (a tablespoon or 2) to make is a little more moist & hearty.
Fill each pepper half with this mixture.
Then, place the pepper halves on a cookie sheet, & place in the oven.
Bake at 360 degrees for 20 to 25 minutes and then check them. If they are not soft and kind of shrinkled down, then cover them with foil and allow to cook for another 5 or 10 minutes or more, until softened. If not cooked well, sometimes they are too spicy to even eat!
Near the end of the cooking time, add the tomatoes into the oven with the peppers (you can just tuck them in amongst the peppers on the same rack). They will need only about 10 minutes in the oven.
If the onion bits seem to be blackening early on, then you can cover the peppers with foil to allow them to cook through without burning the top.
Yummy! The peppers are hot & spicy, while the tomatoes are soft & juicy, & the mango adds some contrasting sweetness…