tn_bbq
Smoking Fanatic
- Jun 2, 2008
- 599
- 11
I'm in the "canoe" boat on this one (pun intended).
I slice my peppers length-wise so they are in the shape of a canoe.
I'll then use a standard teaspoon to fill them up (using the pepper to scrape the filling).
I prefer to use room temperature cream cheese, but never seem to remember to take the stuff out of the fridge early enough. Therefore, I just pop it in the microwave for a little while along with the grated cheese and other stuff. For the most part, I don't nuke it long enoug for the hard cheese to melt.
I slice my peppers length-wise so they are in the shape of a canoe.
I'll then use a standard teaspoon to fill them up (using the pepper to scrape the filling).
I prefer to use room temperature cream cheese, but never seem to remember to take the stuff out of the fridge early enough. Therefore, I just pop it in the microwave for a little while along with the grated cheese and other stuff. For the most part, I don't nuke it long enoug for the hard cheese to melt.