Stuffed Fiesta Peppers

Course : Vegetables
Serves: 48
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48 medium bell pepper
1 1/2 pounds cream cheese
1 pound cheddar cheese
1 pound sausage
1 1/2 cups dry breadcrumbs
1 1/4 cups scallions
3/4 cup cilantro
2 large egg
48 ounces diced jalapeno chiles
2 cups dry breadcrumbs
2 cups corn oil

Preparation / Directions:

Slit the peppers, lengthwise, along one side remove and discard seeds and ribs drain on racks until completely cool and dry combine cream cheese, cooked sausage, crumbs, scallions, cilantro, eggs, and jalapenos-mix well cover and chill for 2-48 hours divide cheese mixture into portions and spoon into peppers fold pepper back together place on a parchment-lined sheet pan chill 1 hour coat lightly with breadcrumbs heat oil to 370 degrees add peppers in small batches and fry until golden remove to drain on a cooling rack and blot with paper towels serve hot or warm


Nutritional Information:

177 Calories (kcal); 13g Total Fat; (61% calories from fat); 6g Protein; 11g Carbohydrate; 40mg Cholesterol; 199mg Sodium

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