I keep my peppers whole and make a slit down one side. I pop it open like a coin purse and use a small grapefruit spoon to clean out the seeds. Fill with cream cheese and then enclose the entire pepper with pork sausage about a 1/4 in. thick. I then coat it in Pork Shake & Bake and bake at 350 for 30 to 35 minutes. We call them Armadillo Eggs and I can never seem to make enough when I take them to a cookout.
Thursday, September 24, 2009
I was looking at stuffed Jalapeno recipes hunting for something different and ran up on this yummy sounding dish. I'm posting it here so I don't forget to try it if I ever get a day off. Found in the comment section of My Wooden Spoon blog.