Pepper Poppers 💛  

Wanted to share another pepper variety with you called Datil Peppers. The renowned pepper originates from St. Augustine, Florida. Local legend says the peppers were brought there from Spain, where they do enjoy a following in Minorca. However, they may also have originated in Chile. Blazing hot, blunt little 3.5-inch fruit ripens to a brilliant orange yellow. The heat is vicious, being comparable to habanero types, but the flavor is more complex, sweeter, and more fruity. It is bursting with fruity, hot goodness! Perfect for spicy salsas, sauces, and fabulous jellies, or in my case, baked pepper poppers! See the recipe below.👇
Ingredients:
-12 peppers (Jalapeños are best, but I used my Datil pepper harvest), halved lengthwise and seeded
-2 ounces cream cheese, softened (use dairy free alternative)
-2 ounces shredded Cheddar cheese (use dairy free alternative)
-¼ cup panko bread crumbs (use gluten free alternative)
Directions:
🌶️Preheat the oven to 400 degrees F° (200 degrees C°).
🌶️Spray a baking sheet with cooking spray.
🌶️Fill each pepper half with cream cheese, cheddar cheese, and bread crumbs, respectively; arrange on the prepared baking sheet. 🌶️Bake in the preheated oven until jalapeños are tender and cheese melts, about 20-25 mins.
Follow along for more garden to table recipes! 👩‍🌾👩‍🍳
Recipe from allrecipes.com
#homegrown #growfood #gyo #fromthegarden #instagardener #growwhatyoueat