- 12 jalapenos, halved
- 4 ounces cream cheese, softened
- 4 ounces sharp cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped
Preheat oven to 425. Remove seeds from the peppers and set on a foil-lined baking sheet. Mix together the cheeses and cilantro and stuff 1-2 tablespoons in each half.
Roast for about 15 minutes until peppers are tender and cheese is bubbly.