These were made for the benefit of my hubby, who did the actual grilling of these items. I do not care for anything spicy, but was told that they were delicious if you enjoy that sort of thing. I didn’t include the shallots, because I didn’t feel like it 🙂
These can be grilled or baked, you basically just grill them at the same temp as you would bake until the peppers are soft.
12 jalapeno peppers
1 cup cream cheese
1 cup cheddar cheese
2 shallots, minced
1 garlic clove, minced
½ tsp salt
½ tsp paprika
10 slices cooked bacon, crumbled
Make the cheese filling by mixing the cream cheese, cheddar cheese, shallots, garlic, salt and paprika. Stir in some of the bacon crumble reserving some for the topping.
Core the jalapeno peppers and/or remove the stems off the mushrooms.
Fill the peppers and/or mushrooms with the cheese mixture and top with the remaining bacon crumble.
Bake in a 350F oven for 15-20 minutes.
This was easy and yummy. Definitely add this to your next meal.
2 tbsp minced garlic (I used garlic powder that I had on hand.)
3 tbsp olive oil
1 large head of cauliflower, separated into florets.
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tbsp chopped fresh parsley
1. Preheat oven to 450 degrees F. Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3-5 minutes until golden brown.