Don’t worry; these aren’t burn-your-mouth spicy, especially if you scrape all the seeds out. But if you think that’s still too hot for your taste buds, try this recipe with mini bell peppers.

And even though these look so carefully finished and amazing, they are super easy to make! You don’t need to cook anything ahead – but of course you can mix the filling and cut the peppers ahead of time, if you want to. These make really awesome appetizers for any kind of parties, although you might be tempted to make these alone for dinner!

Ingredients

12 large, fresh jalapeño peppers

1/2 pound lean ground pork or beef

1 cup salsa or tomato juice

1/3 cup fine bulgur wheat or couscous

1 green onion, thinly sliced white and green (or 2 tablespoons finely minced onion)

2 teaspoons paprika

2 tablespoons minced cilantro

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon dried oregano

1/2 cup shredded Monterey Jack cheese

Optional dips for serving: Ranch dip, sour cream

Instructions:

Cut the peppers in half lengthwise and scoop out the seeds and membranes, leaving the stem intact if possible.

Set oven to 400ºF

Mix remaining ingredients — except cheese — together in a medium bowl until very smooth.

Scoop into pepper halves, mounding just a little.

Sprinkle peppers with cheese and place on a baking sheet. (Recipe can be made ahead of time to this stage and refrigerated up to 12 hours.)

Bake 20-25 minutes or until meat filling is firm and no longer pink (interior temperature is 165ºF)

Allow to cool 5 minutes before serving.

Serve with sour cream or Ranch dressing for dipping if desired.

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Quick tip: If you feel like jalapeno peppers are too hot for your taste buds, use mini bell peppers instead.

Big thanks to Hilah Cooking for this delicious recipe!