I’m a cheese lover, so much in fact that my dear friend Richard from Toronto started to call me Minnie Mouse – that should tell you a lot. Since David and I are together, he just can’t believe how much cheese he has been eating since. What can I say…? I love cheese!
When living in the GTA, I used to do most of my grocery shopping at St. Lawrence Market (I love that place and miss it a lot). Anyway, when I moved here in British Columbia, I couldn’t find some of the “stuff” I used to buy often back East. When push comes to shove, I had to find solutions for many of my unsatisfied cravings.
One of them was Red Jalapeño Peppers Stuffed with Cream Cheese. This antipasto was absolutely delicious! Each time I was eating pasta or just a grilled chicken breast, I was eating those little guys along with my meal. As time went by without having them, I happened to come across some red jalapeño peppers and my first thought was to try making some just like the ones I used to buy back then.
On my first try, they were pretty good. I could’ve stopped right there but as my tastes have changed slightly during all these years (8 to be more specific), I wanted to add more flavor to them. Without being overwhelmed, I decided to mix a couple cheeses together, add spices to the recipe and see how it would turn out.
Now, I can seriously satisfy another of my cravings and make it even better. It is simple to make and absolutely delicious to serve along with whichever dish you feel like. When you have guests over, it is also nice to serve these along with a nice platter of cured meats, olives and artichoke hearts as an appetizer. They also keep well in the refrigerator, with just two of us and a dozen of these little guys, they don’t sit in the fridge more than 2 weeks. When they’re all gone, don’t throw the oil away…use it for cooking.
- 12 large red jalapeño peppers, top cut off, seeded and ribs removed *SEE FOOTNOTE
- 4 cups water, plus more to cover
- 1/3 cup granulated sugar
- 1/3 cup white vinegar
- 1 (8 ounce) package light cream cheese, softened
- 4 ounces feta cheese, crumbled
- 1/4 tsp. Italian seasoning
- Olive oil, as needed
- Tasteless oil, such as canola, grapeseed, sunflower
FOOTNOTE: If you leave some ribs and seeds in, the stuffed pepper will have more heat.