Parmesan Tomato Jalapeno Bites are a savory snack made with fresh, seasonal jalapeno peppers.
Normally spicy food is not my thing. When I eat something I prefer not to have my mouth on fire and feel like I need a fire extinguisher. However, there’s just something about stuffed jalapeños or roasted jalapeños that I love.
Especially when the jalapeños are fresh from my garden.
Speaking of garden, we’ll chat soon about the stats of it and how things are doing, but for now I’ll tell you my peppers are flourishing in this hot n’ humid Georgia heat. My habanero peppers aren’t too far behind either.
These jalapeo bites offer a lighter take on a stuffed jalapeno and are a bit easier to eat as well. We’re talking a one-handed, one-bite food. What could be better?
Since the peppers reduce in size when they’re roasted, I would suggest using medium to large peppers.
- 12 fresh jalapenos
- 1 cup grated parmesan
- 1/2 cup diced cherry tomatoes
- 2 tbsp. finely chopped fresh chives
- 1/4 tsp. Black pepper
- 1/4 tsp. Sea salt
- Pre-heat the oven to 375 degrees.
- Line a baking sheet with tin-foil and spray with organic non-stick cooking spray.
- Wear gloves if you'd like to protect your hands from the pepper "juice".
- Slice the peppers in half and removes the seeds.
- Mix the parmesan, tomatoes, chives, black pepper and sea salt together in a small bowl.
- Scoop some of the parmesan mixture with a spoon and stuff into a jalapeno half.
- Place on the baking sheet.
- Repeat this process for the remainder of the jalapeno halves.
- Bake for 30 minutes.
- Let cool before serving.