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Stuffed Jalapeo Peppers with Goat Cheese and Sun-Dried Tomatoes
- 4 to 5 sun-dried tomatoes
- 1/2 cup soft goat cheese (5 1/2 oz or 150 g)
- 2 tablespoons fresh parsley, chopped
- pinch of sea salt
- pinch of cayenne
- 10 - 12 large jalapeos
- 2 eggs
- 1/2 cup cornmeal
- 1/4 cup flour
- 1 teaspoon paprika
Directions:View on Lisa's Kitchen
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