I too enjoyed them with Basmati rice in the stuffing. I didn't microwave them for a full five minutes. I like them to have little more rigidity when I'm stuffing them. They soften up to my liking after they've cooked in the oven.
From EatingWell: January/February 2010
Spicy peppers get a cooldown from the creamy bean-and-cheese filling in our healthier version of jalapeño poppers.
4 Reviews for Jalapeño Poppers
Really enjoyed this recipe! I agree with one reviewer who says it is a good base recipe to add your own flare too. I'm not saying it is not good as is, but we all have favorite popper recipes that are less healthy, so this healthy recipe could be adapted to your liking.
As another reviewer mentioned, I also had difficulty getting the flour to stick to anything but the filling. I have seen other recipes where you dip into egg, then flour, then egg again, then the corn meal. I will try that next time. Another variation I would like to try is to wrap the popper in Prosciutto before coating with the flour and corn meal.
I do not to buy canned food due to BPA's, so I made my own refried beans from dried. Search "refried beans" on Eating Well and you will find Golden Chicken with Spicy Refried Beans - these are the refried beans that I made - they were wonderful.
My whole family loves these. We use small sweet peppers for my daughter and hot ones for the more brave. We use different fillings too, and have even used different breading each time we have made them, but the overall recipe is great. We would have never figured out to cook them in the microwave first and a lot of other details that this recipe gives. A great base recipe to build upon and be creative!
How the heck did you get the coating to stick to the peppers? I added some brown rice to the filling so it wasn't so gooey. The flavor was excellent and the crunch from the little bit of coating was great. Just wish more coating stayed on.
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