Ingredients:
- 10/15 thick jalapeno peppers.
- Ricotta cheese (part skim)
- Whipped cream cheese.
- 1 fresh tomato - finely chopped.
- Fresh parsley leaves - 1 bunch.
- Onion powder.
- Garlic powder.
- Cardamom / cashew powder.
- Paprika.
- For each of the jalapenos, make a long slit with a sharp-bladed knife. Don't cut into halves, but make sideways cut at the ends to open them up (H shaped cuts). Scrape out the seeds and wash them.
- Soak them in a mixture of 3/4 parts vinegar and 1/4 portion of olive oil. Leave for 5/6 hours.
- To make the stuffing, mix ricotta cheese and whipped cream cheese (in 2:1 ratio), finely chopped tomatoes, chopped parsley leaves and the spices (garlic powder, onion powder, paprika, cardamon powder).
- Drain the jalapenos of the vinegar and dry them. Fill in the stuffing carefully with a spoon or knife.
- Pre-heat the oven to 350 degrees. Place the stuffed jalapenos in the pan so the open side stays up. Spray some cooking oil on them. Bake for 20 to 25 mins.
- They are ready. Serve with tomato sauce or salsa.
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