Sastojci (za 12 komada): 12 svežih halapenjo papričica srednje veličine (ili ljutih paprika), 200 g krem sira (punomasnog), 100 g kačkavalja - mladi kravlji kačkavalj, mladi trapist sir, mlada gauda sir (blagi, dobro se topi, rendan), 1 čen belog luka (zgnječen), 30 g prezli ili krekera za pohovanje ili prezle sa zacinima, 30 g parmezana (svezeg, sitno rendanog) ili 24 g kupovnog (vec rendanog) ili veganski parmezan sir, 1 jaje (M veličina), ¼ kašičice mlevenog crnog bibera, ¼ kašičice dimljene ili slatke mlevene paprike, 1 kašika maslinovog ili suncokretovog ulja (za premazivanje).
Priprema:
1. Halapenjo papričice operi, osuši i uzdužno ih preseci na polovine.
2. Kašičicom pažljivo ukloni semenke i bele opne (što više ukloniš, papricice će biti blaže).
3. U činiji pomešaj krem sir, rendani kačkavalj, beli luk, so, biber i mlevenu papriku. Mešaj dok se ne dobije potpuno ujednačena smesa.
4. Svaku polovinu papričice napuni filom, poravnaj površinu kašičicom.
5. U posebnoj činiji umuti jaje. U drugoj činiji pomešaj prezle i parmezan.
6. Svaku papričicu prvo lagano premaži jajetom (samo gornji deo), zatim uvaljaj u mešavinu prezli i parmezana.
7. Ređaj papričice na pleh obložen papirom za pečenje. Blago ih premaži uljem.
8. Peci u prethodno zagrejanoj rerni na 200 °C (392 °F) 18–22 minuta, dok površina ne postane zlatna i blago hrskava.
9. Ohladi 7-10 minuta pre serviranja da se fil stegne i da ne bude previše vruć.
Saveti:
- Ako želiš blažu verziju, koristi rukavice i ukloni apsolutno sve bele opne
- Za jači ukus možeš dodati 30 g sitno seckane slanine ili dimljene ćuretine u fil
- Ako želiš mekšu varijantu bez hrskavog sloja, preskoči jaje i prezle i samo ih zapeci punjene
- Najbolje se služe tople, ali su ukusne i kad se ohlade
Sta poslužiti uz halapenjo papričice?
1. Salate (najbolji balans):
- Salata od paradajza (paradajz, crni ili mladi luk, malo sirćeta ili limuna). Kiselina “seče” masnoću sira.
- Zelena salata* sa jogurt-prelivom ili blagim vinegretom
- Kupus salata (sirovi kupus, malo sirćeta ili jogurta)
- Krastavac + jogurt + beli luk (osvežava i smiruje ljutinu)
Napomena za zelene salate:
- rimljanska
- rukola
- bebi spanać
- mešavina salate
- endivija, frisé, lolo roso
2. Sosevi i umaci (klasična kombinacija)
- Jogurt ili kisela pavlaka (čisto ili sa belim lukom)
- Rancerski sos
- Blagi aioli (majonez + beli luk + limun)
- Sos od pavlake i limuna
- Blagi salsa sos (paradajz, malo luka, bez dodatne ljutine)
- Topla lepinja ili somun ili fokaca ili hleb sa maslinovim uljem
- Kukuruzni hleb ili tortilje
- Pečeni krompirići ili cetvrtine (bez mnogo začina)
4. Kao deo većeg obroka
Odlično idu uz:
- Grilovanu piletinu ili grilovanu ćuretinu
- Pljeskavice ili pljeskavice od povrca
- Kesadilje ili takos (ali sa blagim punjenjem)
5. Piće uz halapenjo papričice
- Jogurtni napitak / kefir
- Limunada
Opis
Halapenjo papričice su punjene ljute papričice, najčešće krem sirom i kačkavaljem, koje se peku ili prže dok ne postanu spolja blago hrskave, a iznutra kremaste.
Nutritivne vrednosti (po 1 punjenoj paprici, približno):
Energija: ~127 kcal
Proteini: ~5 g
Masti: ~10,4 g
Ugljeni hidrati: ~3,9 g
Vlakna: ~0,54 g
Šećeri: ~0,62 g
So (natrijum): ~180–230 mg (≈ 0,45–0,58 g soli)
Holesterol: ~35–45 mg
Zdravstvene napomene
- Halapenjo papričice sadrže kapsaicin koji može podstaći metabolizam i cirkulaciju
- Zbog sira, jelo je bogato kalcijumom, ali i zasićenim mastima
- Osobe sa osetljivim želucem treba da uklone sve semenke i opne ili da smanje količinu papričica
Ingredients (for 12 pieces): 12 medium-sized fresh jalapeño peppers (or hot peppers), 200 g cream cheese (full-fat), 100 g yellow cheese - young cow cheese, young Trappist cheese, young Gouda cheese (mild, melts well, grated), 1 clove of garlic (crushed), 30 g breadcrumbs or crackers for frying or breadcrumbs with spices, 30 g parmesan cheese (fresh, finely grated) or 24 g store-bought (already grated) or vegan parmesan cheese 1 egg (M size), ¼ teaspoon of ground black pepper, ¼ teaspoon of smoked or sweet ground pepper, 1 tablespoon of olive or sunflower oil (for coating).
Preparation:
1. Wash the jalapeño peppers, dry them and cut them in half lengthwise.
2. Carefully remove the seeds and white membranes with a spoon (the more you remove, the milder the peppers will be).
3. Mix cream cheese, grated cheese, garlic, salt, pepper and ground pepper in a bowl. Mix until a completely uniform mixture is obtained.
4. Fill each half of the pepper with filling, level the surface with a spoon.
5. Beat the egg in a separate bowl. In another bowl, mix breadcrumbs and parmesan cheese.
6. Lightly coat each pepper with an egg first (only the upper part), then roll in the mixture of breadcrumbs and parmesan cheese.
7. Arrange the peppers on a baking sheet lined with baking paper. Lightly coat them with oil.
8. Bake in a preheated oven at 200 °C (392 °F) for 18–22 minutes, until the surface is golden and slightly crispy.
9. Cool for 7-10 minutes before serving so that the filling hardens and is not too hot.
Tips:
- If you want a milder version, use gloves and remove absolutely all white membranes
- For a stronger taste, you can add 30 g of finely chopped bacon or smoked turkey to the filling
- If you want a softer version without a crispy layer, skip the egg and breadcrumbs and just bake them stuffed
- They are best served warm, but they are also delicious when cooled
What to serve with jalapeño peppers?
1. Salads (the best balance):
- Tomato salad (tomato, onion or spring onion, a little vinegar or lemon). The acid "cuts" the fat of the cheese.
- Green salads* with yogurt dressing or mild vinaigrette
- Coleslaw (raw cabbage, a little vinegar or yogurt)
- Cucumber + yogurt + garlic (refreshes and calms the spiciness)
Note for green salads:
- Romaine
- arugula
- baby spinach
- salad mix
- endive, frisée, lollo rosso
2. Sauces and dips (classic combination)
- Yogurt or sour cream (plain or with garlic)
- Ranch sauce
- Mild aioli (mayonnaise + garlic + lemon)
- Sour cream and lemon sauce
- Mild salsa sauce (tomato, a little onion, no added spiciness)
3. Bread and side dishes
- Warm bun or flatbread or focaccia or bread with olive oil
- Corn bread or tortillas
- Baked potatoes or quarters (not too spicy)
4. As part of a larger meal
Great with:
- Grilled chicken or grilled turkey
- Burgers or vegetable burgers
- Quesadillas or tacos (but with a mild filling)
5. Drinks with jalapeño peppers
- Yogurt drink / kefir
- Lemonade
Description
Jalapeño peppers are hot peppers stuffed, usually with cream cheese and yellow cheese, which are baked or fried until they become slightly crispy on the outside and creamy on the inside.
Nutritional values (per 1 stuffed pepper, approximately):
Energy: ~127 kcal
Proteins: ~5 g
Fats: ~10.4 g
Carbohydrates: ~3.9 g
Fiber: ~0.54 g
Sugars: ~0.62 g
Salt (sodium): ~180–230 mg (≈ 0.45–0.58 g of salt)
Cholesterol: ~35–45 mg
Health notes
- Jalapeno peppers contain capsaicin, which can stimulate metabolism and circulation
- Because of the cheese, the dish is rich in calcium, but also in saturated fat
- People with a sensitive stomach should remove all seeds and membranes or reduce the amount of peppers.
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