Recipe by Maline Robinson
(2005 Mustard Cookoff Winner at National Mustard Day)
- 8 jalapeno peppers, halved and cleaned
- 4 oz. Crumbled feta cheese
- ¼ cup almond meal (ground almonds)
- ¼ cup Laurent du Clos Roquefort Mustard
- Black pepper to taste
Blanch the jalapenos for five minutes. Plunge them into cold water and drain.
Mix together the feta cheese, ground almonds, mustard, and black pepper. Stuff the mixture into the jalapeno halves. Place on lightly oiled cookie sheet or shallow pan and bake for 15 minutes 350 degrees.