Here is a couple for you...Crab, Brie and Artichoke Stuffed Jalapeno PoppersThe stuffing for this jalapeno popper variation is more traditionally served as an hors d'oeuvre, but as you've learned by now, so many dips and spreads can be stuffed into jalapenos and cooked up into poppers. We love this one very much.Ingredients• 10 jalapeno peppers• 4 ounces fresh jumbo lump crab meat• 2 ounces drained canned artichoke hearts• 4 ounces Brie cheese• 1 teaspoon dried onion flakes• 1 ounce spinach, chopped• 2 tablespoons garlic, minced• 2 tablespoons olive oil• 2 tablespoons white wine• 2 tablespoons heavy cream• 1 tablespoon fresh parsley, finely chopped• 1 tablespoon fresh tarragon, finely chopped• 2 tablespoons Dijon mustard• Hot sauce to taste• 1 egg• 1 cup bread crumbs• Olive oil for fryingCooking Directions1. Remove stems from the jalapeno peppers and remove innards through the top witha pepper corer. If you do not have a corer, use a knife or very thin spoon.2. In a blender, combine crab meat, artichoke hearts, Brie, onion flakes, spinach, oliveoil (2 tablespoons), garlic, white wine, heavy cream, parsley, tarragon, mustard andhot sauce to taste. Process until fairly smooth.3. Stuff each jalapeno with your Crab, Artichoke and Brie combination.4. In a shallow bowl, beat the egg.5. Dip the stuffed jalapeno peppers into the egg, then coat with bread crumbs.6. In a deep frying pan, add about 1 inch of oil and heat thoroughly.7. Fry each breaded jalapeno popper about 3-5 minutes each side, or until goldenbrown. Or, skip the oil and bake at 375 degrees for 20-30 minutes, or until peppersare heated through and turning golden brown.8. Serve!Shrimp Stuffed Jalapeno Poppers, Baked with Feta CheeseThis is a variation of one of our favorite Mediterranean recipes. Instead of breading thesejalapeno poppers, you only need to bake them with a tomato sauce and chunks of fetacheese. Serve this one on a cool Summer evening when the sun dips just below the horizon.Ingredients• 10 jalapeno peppers• 5 ounces raw shrimp, chopped• 5 ounces feta cheese, chopped into tiny squares• 6 Roma tomatoes, peeled and coarsely chopped• 1 Spanish onion, diced• 2 tablespoons fresh basil• 2 tablespoons fresh parsley• 1 tablespoon giardiniera• 1 tablespoon fresh garlic, minced• Pinch of sugarCooking Directions1. Remove stems from the jalapeno peppers and remove innards through the top witha pepper corer. If you do not have a corer, use a knife or very thin spoon.2. Stuff each jalapeno with layers of raw shrimp and feta cheese. Set aside3. To prepare the sauce, add onions to a heated sauce pan and sauté about 5 minutes,or until onion is translucent.4. Add chopped tomatoes, basil, parsley, giardiniera, garlic, and sugar. Simmer about 20minutes to reduce.5. Transfer sauce to a large baking dish.6. Add jalapeno poppers to dish and cover with sauce.7. Bake at 350 degrees for 30 minutes.8. Remove and serve!NOTE: If you have extra feta cheese, top the poppers with it and bake along with the recipe.They'll be extra cheesy, and you'll love how baked chunks of feta cheese turn out.