Finally – finally! – roughed out that tricky scene in Seeds of Bloods last night, so I’m taking a break from the rough draft today. I’ll tackle it more tomorrow….
I find chilies are anti-depressant for two main reasons. First, they’re anti-inflammatory, and if you have reduced inflammation and pain you generally feel better. Second, and this is mental – one of the things that gets you trapped in a depressive spiral is if you can’t stop thinking about whatever’s bothering you.
And when you eat a stuffed jalapeno pepper, I assure you, there’s at least half a minute where you can think about nothing else but the burn.
Which, mentally, pushes a reset button on your brain. “What was I so worried about again? Oh, right….”
I originally found a variant of this recipe that used bacon and cream cheese. I didn’t want to use bacon, and cream cheese and I give each other suspicious looks. So I substituted mozzarella, and it worked just fine.
12 jalapeno peppers
8 ounces shredded cheddar
8 ounces shredded mozzarella
1 clove garlic, minced
1 sprinkle chipotle chili powder
De-stem, halve, and take the seeds and white out of the peppers; lay the halves out on a cookie sheet.
In a bowl, mix the rest of the ingredients. Fill the peppers. Don’t worry if some spills over the sides, it will.
Stick it in an oven preheated to about 350 F and cook for about 23-28 minutes. What I do is open the oven about 5 minutes in, take the tray out, use a spoon to scoop the now-melted cheese mix back on top of the peppers, and stick it back in for the rest of the cooking time.
You will need a spatula to pry these loose. The crispy cheese on the pan is nummy, too.
Supposed to be good in the fridge for at least 4 days or so. Nom.