Loved the cilantro/garlic in filling. I leave stems on (as handle) for easier breading. I slice lengthwise along one side & use potato peeler end (prev mentioned) to gently scrap out seeds & some of the ribs. I swish around in water to help flush seeds out - then blot peppers dry. Using a baggie to pipe the filling works like a charm too. (Tip: lightly dust filled peppers with flour or cornstarch 1st so egg adheres better). Because this process requires a few steps I make at least 40 (or more) a batch. I prep the crm cheese and peppers one day...fill and bread (I use Panko crumbs) the next. I immediately freeze (single layer) on large baking sheet & then store in airtight bag. Poppers ready & waiting - YAY! Note: Jalapenos can vary in heat intensity and you can't tell by sight, feel or smell - only once you take a bite. P.S The 'Raspberry Inferno sauce" recipe on here goes wonderful as a dip for these! Give it a try.