Cooking with Cathy: Italian Boats



2 TBS. Olive Oil de Fino
8 oz. cream cheese
2 TBS. minced garlic
1/2 cup sun dried tomatoes, diced
1 TBS. sweet basil
1 tsp. coarse ground pepper
4 cups shredded Parmesan
40 fresh Jalapeno peppers, red or green

*Be sure and use gloves to clean the peppers!


Cut off the tops of the jalapeno peppers and cut in half lengthwise. Remove the seeds and clean out the pepper. Rinse and set aside. In a large bowl, add the first 6 ingredients and mix thoroughly. Fold in cheese. Using a spoon, spread the mixture into each pepper. Place peppers on a sprayed cookie sheet and bake at 350 for 30 to 40 minutes.
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