Shellcracker Poppers

Ingredients

• 18 fresh jalapeno or small sweet peppers
• 1 cup cooked fish, broken into pieces
• 2 green onions, minced
• 2 tablespoons fresh basil, chopped
• 1 garlic clove, minced
• 1 teaspoon lime zest, minced
• 1 cup shredded jack cheese
• 4 ounces cream cheese, room temperature
• 1/4 cup seasoned breadcrumbs

Directions

1. Split peppers lengthwise and place on a baking sheet and bake in a preheated 400 degree oven for 8 10 minutes or until peppers soften. Remove from oven and allow to cool. Carefully scrape out seeds.
2. In a bowl, combine remaining ingredients. Stuff into peppers.
3. Peppers can be broiled or grilled until stuffing is warm.

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Recipe courtesy of the Sporting Chef, Scott Leysath. Click here to order The Sporting Chef's Better Venison Cookbook!