jalapenos (each pepper will be cut in half lengthwise so you will have like 2 for the price of one)
2 (8 oz. ea.) pkgs. cream cheese
Parmesan cheese
either vegetarian based meat for those picky eaters or ground beef

Gloved hands, check. Take your jalapeno peppers and cut slightly off the stemmed tops. Then slice them in half lengthwise. Discard as much, I repeat as much as the white veins pulp and seeds as you can because boy, these really can be a doozy.

I then brown my meat or I have also been known to use a vegetarian style (which was always my daughter's favorite) a ground beef style found in the frozen food isle at your local supermarket in the vegetable part. After that I use 2 packages of cream cheese (store brand) for a reason! It helps take the bite away.

My daughter when she was young would always request these, and I would always give in because that's what mother's do most of the time. Especially when you have to share your child with what you thought at one time was your better half.

Now that that's done, it's time to set some filling in motion.

Room temperature cream cheese, or the reduced fat type if you're trying to cut back. Parmesan cheese shredded. I choose the store brand bagged type hanging in the cheese isle. It is more heartier, tastier, and of a harder quality then those expensive imported varieties. I mix those 3 ingredients as my filling. I then fill those darn peppers to the tippy top, even overflowing.

Bake in a high setting at around 365°F and let them get all toasty and brown but am careful and check often not to over bake them thus the filling will get all over the cookie sheet and you will get too hot in your mouth.

NOTES:

~ A glass of whole milk does the trick to ward off any burning of the lips.
~ Good for games with the bros.
~ Getting your kids to try new things they might otherwise be nervous to with a bribe.
~ Birthday parties, parties, get-togethers, movie night, you name it, these little hotties can be shared with anyone!

Submitted by: Storm Newton-Watters