Stuffed Jalapeños with Blue Cheese Mustard

Prepare to ignite your taste buds with an explosion of flavors courtesy of Maline Robinson, Mustard Cook-Off Winner at National Mustard Day 2005. Each bite-sized jalapeño half serves as a fiery vessel for a blend of crumbled feta cheese, crunchy ground almonds, and the pungent tang of Stonewall Kitchen Blue Cheese Herb Mustard.

Ingredients

• 8 jalapeño peppers, halved and cleaned
• 4 oz crumbled feta cheese
• 1/4 cup ground almonds
• 1/4 cup Stonewall Kitchen Blue Cheese Herb Mustard
• Black pepper

Directions

1. Pre-heat oven to 350°F.
2. Blanch the jalapeños for five minutes. Plunge them into cold water and drain.
3. Mix together the feta cheese, ground almonds, mustard, and black pepper. Stuff the mixture into the jalapeño halves.
4. Place on a lightly oiled cookie sheet or shallow pan and bake for 15 minutes. Serve immediately.