*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Made these again for a Super Bowl Party. This time I propped them up in a glass dish by making a wall out of aluminum foil so the peanut butter stayed in better. Then I put them under the broiler for a few minutes to get the peanut butter crusty before lying them down in the dish to roast at 375. They're still great. First I have to say that the entire office was skeptical of these. Some wouldn't try them when I made a few dozen of them. Those who did unilaterally were pleasantly surprised at how 'not awful' the results were. This is a terrific alternative to cheese-stuffed peppers and should be tried before judged. Super Bowl Sunday seems like a good time to experiment. Also try sticking them uncovered under the broiler. I did them both ways and preferred those done under the broiler to those roasted in foil.
LOL...okay...I admit..I looked at this recipe and was like..no way...but I made them and they are actually really good. The peanut butter takes on some of the taste and heat from the peppers. It reminds me of the peanut sauce you make for chicken saytay. Try it...different but good.
I couldn't bring myself to try it but my guest who loves peppers ate them all. They were kind of messy to make next time I'll put the peanut butter in a small zip lock and cut a small corner off and squeeze it into the peppers.
I just had to make these--so good! Then I thought why not put some chocolate in with the peanutbutter. Used a Hershey Bar cut in little peices. Baked for 30 minutes and then salted with sea salt. That really hit the spot with me and my husband. Will make again!
Consider and try this addition: Wrap each peanut butter filled pepper half with a half slice of bacon..tip for the bacon getting crisp is I precook just slightly where its not done but still limber! I promise you have to try it to believe the taste! I prefer the chunky PB also and cooking under broiler as one review suggested
I made these for a party and they were a huge hit! I was a bit nervous heading in as it is such a unique combination. I am so glad I took the chance because not only did they make a great ice breaker but they were a huge success! In fact we are making them for another (much larger) party at my husbands bosses house next weekend. One quick note about the heat. I made about 20 peppers and some were really hot some were milder. The smaller ones seems to have the most kick! So if you don't like the heat my advice is to get the bigger peppers and make sure you scoop the seeds out really well!
I was expecting a surprising flavor here but it ended up just tasting like warm peanut butter held in a tasteless jalapeno shell. Roasting made the peppers wilty and the flavor and spunk just weren't there. Needs more spicing ingredients or something.
Really great if you like peanut butter which I do! My sister's face was priceless when I served them but she ended up enjoying them as much as I did. I roasted them in the foil then threw them under the broiler for a couple of minutes. A keeper!
My DH loves poppers so i decided to surprise him. I didn't want to do all PB; so i did some colby jack and cream cheese too. He loved the PB. Reminded him of peanut thai. I will make these again. I used chunky PB it was all I had.
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