JALAPENO POPPERS

Jalapeno Poppers
By Tal Leverett
Servings : 4

20 large jalapeno peppers -- raw
4 ounces mozzarella cheese -- shredded
8 ounces ground beef, extra lean -- raw

Slice each jalapeno lengthwise giving 40 pieces. Scrap out seeds with small spoon. (Best wear glasses while doing this so as not to spatter any juice in you eyes.) Pack each half pepper with raw ground beef and sprinkle with mozzarella. Place on non-stick cookie sheet or pizza pan (or cover pan with foil) and place in preheated 350 oven. Cook for 20-25 minutes. Ground beef will be done by this time. Remove from oven and serve with sour cream on the side as a dip or to spoon onto cooked peppers. Wimps should cook these for 25-30 minutes to tame the peppers and remove some of the fire. When cooked that long they resemble green bell peppers
in their spiceyness. For the truly brave mix a tablespoon of chili powder into the ground beef before stuffing the peppers. (Oh, yeah. Warning! Remember to wash your hands thoroughly with soapy water after preparing peppers. If you don't you will regret it later on if you touch your eyes or face or other body parts. The raw juice is very hot!) These may also be made using only the cheese for stuffing.

This recipe was taught to me by my good friend, Dr. Craig Warren. He swears that they are healthy for you. We were on the first day of a three week fishing trip in the Florida Keys when he fixed these. We liked them so much that we prepared them every other day when returning from fishing. They will breath new life and energy into your system. The longer they cook the mellower become the jalapenos.