Ingredients
2 ½ cups grated Parmesan Cheese
10 Jalapeno peppers (split and seeded)
1 pound Super Lean (90%) Ground Beef
8 ounces cream cheese
4 ounces shredded cheddar
Preparation
Cut off stem end of the jalapeños and remove the seeds and core. Be careful not to touch eyes or face, as pepper juice can sting.
Place Parmesan cheese, beef and cream cheese in a food processor. Blend the product until all ingredients are combined.
Spoon the mixture into each of the Jalapenos. Grill the jalapeños in a “pepper rack” at 375°F/190°C until the peppers are tender and lightly browned, about 20 to 30 minutes for average size peppers.
Add the shredded cheese 2 minutes before you finish cooking the peppers so that it will have time to melt.
