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Stuffed Green Peppers

Chelsea M-C

“Seven courses were served, in honor of the seven gods and the seven brothers of the Kingsguard. The soup was made with eggs and lemons, the long green peppers stuffed with cheese and onions.” -A Dance with Dragons

Modern Stuffed Peppers

Thoughts:

Because this is a Dornish dish, we decided to use “fiery” green peppers. We didn’t have much luck finding an older recipe, but would be delighted to add it if we do!

The modern peppers are a mouth-watering explosion of hot peppers and cheese, deliciously textured by the cornflake topping.  One of our taste-testers commented that we had accidentally stumbled on the best Jalapeno poppers he had ever had, but that they really needed a dipping sauce to round out the flavors. We agreed. Because poppers are usually served thus, we raided our freezer and heated some marinara. Dipped, the peppers were easily twice as delicious.

The dish is the perfect appetizer for a modern take on a Dornish dinner.

Modern Stuffed Peppers Recipe

  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) package shredded sharp Cheddar cheese
  • 1 onion, minced
  • 1 tsp ground cumin
  • 1 tsp ground cayenne pepper
  • 15 fresh jalapeno peppers, halved lengthwise and seeded
  • 2 eggs, beaten
  • 1/2 tablespoon milk
  • 2-3 cups crushed corn flake cereal
Preheat oven to 350 degrees F. Lightly grease a medium baking sheet, or line with foil.
In a medium bowl, mix together cream cheese, cheddar cheese, onion, and spices. Stuff jalapeno halves with the mixture.
Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.
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