- 20 Jalapeño peppers
- 1 8-ounce package cream cheese, softened
- ½ cup crumbled feta cheese
- ¼ cup roasted red peppers, finely chopped
- 1 6-ounce can shrimp, rinsed, drained, and chopped
- Cut Jalapeño peppers in half lengthwise. Remove and discard seeds and membranes. Set aside. (To avoid skin irritation, wear plastic or rubber gloves while handling peppers.)
- Preheat oven to 400°.
- In a mixing bowl, combine cheeses. Add roasted red peppers and shrimp; stir.
- Spoon mixture evenly into pepper halves. Place stuffed pepper halves on a greased baking sheet.
- Bake for 20 minutes, or until peppers are tender.
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