What are they stuffed with? If its meat and you want it a bit browned, a combo of microwave to quickly thaw and then a shorter, higher temp bake would help. Another opton is a nice little toaster oven. I had a small one here, an original GE toaster oven. It fit two slices of bread just fine. Recenly, I bought a bigger one that also has a fan and does convection baking. Its big enough to fit a 9 inch pie in there, yet its small enough to sit on the counter. Because I cook and bake mostly for one, I use it nearly every day. Besides that, I have small ceramic cookware that I can put a single or two servings into and cook up the item in a smaller space.

I tried 6 Jalapenos in the Microwave. I varied the stuffing from the store bought pimento cheese to string cheese, and some smoked sausage. I put them in a pyrex dish with a small cup of water in the center and the peppers daisy chain around the outside. I started the cooker on 7 minutes and checked it every 2 minutes. After about 5-1/2 I pulled everything out. Some of the cheese had run over, but the sausage was cooked and the peppers were nice and soft and pliable. Much longer and the peppers would have started getting pretty soggy. These still had good color and smooth outside but definitely cooked and done.

This worked just perfect for my wife and I for lunch where we each had 3 peppers. Just about the right amount and no trouble to prepare at all.

The local grocery store has their Jalapenos 2 lbs for a dollar this weekend, so it is definitely time for some more with some more different stuffings.

I use a $2.99 corer/peeler from the carded kitchen implements in the grocery store and it works just fine for the Jalapenos.

Give it a try!!

Bob

Thanks for doing the test!
I cored jals last summer and piped full of softened cream cheese. This would work well to heat just a few.

I hate to turn the oven on for 6 peppers!!! (grin)

I usually wait until I'm making wings or something else that I want a couple of poppers with and just heat along side, but now I can have them with a cold sandwich or whatever!!! I'll have to see how the frozen ones hold up!

You don't bread yours I take it???

Deanna

If your going to add water, then boil them on the stove (being snide!).. The cooking in the microwave without any water would be a better choice, as the peppers and their stuffing will release plenty of moisture on their own. Keep in mind that any vegetable has plenty of water inside, and if more is added some of the flavors get diluted in the added water.

No, I do not bread my peppers. I am going to try a Weight Watchers recipe with some Jalapenos halved, scooped out, filled with cream cheese, shredded chedder cheese and mayo and breaded with corn flake crumbs. The picture looks enticing.

The reason that I added the cup of water was to try not to make stuff tough. It seems that everytime that we try to cook or warm things in the nuker, it just makes them hard as a rock. Especially given the amount of time that I planned to cook them, I figured they needed as much help as possible. I will try another batch without the cup of water.

Who long are you cooking them in the microwave? Breads are really hard to nuke. The gluten in breads is the cause. When I nuke my egg 'McMuffins', if left too long the bread based English muffin is very chewy like a bagel. It may be your nuking for too long a time. I have a 1000 watt microwave and for frozen veggies like a 2 cup portion of green beans, I nuke for about 4 minutes, then drain out a 1/4 cup or more of their water! For weight watchers, use the fat free or 1/3 less fat cheese. Also Panko bread crumbs are great to use. 'Roasting' the term, isn't a good one for microwaved foods. Roasting is usually a method that has heat applied to a food by means of a heat source. Microwaves don't have this, but instead use ultra high frequency radio waves about 1/4 of an inch long. They pass through foods and vibrate their molecules and this causes friction which gives you heat. Fats and sugar are very low in moisture content, so they can heat up hotter than 212 degrees, which is the boiling pot of water. Once an item has boiled out all of its water, the rest of it becomes very dry, tough and not very appetizing. Keep in mind a 30 minute cooking time in a conventinal oven equates to only about 3 minutes in a micrwave. Every minute its left in a microwave, will do about the same thing as about 10 minutes in a regular oven. If you ooking for a high melting point cheddar cheese hat has been finely diced, its avaiable from one of the sausage making supplies web sites. Is great in sausages as it does all leak out while they cook. Oh, before I forget, and not go too far off topic. I make fresh breakfast sausage links. These are frozen. When I want some cooked, they are placed on several layers of paper towels and are nuked at only 2.5 minutes. They are very well cooked by that time. The same thing done in a frying pan would take at least 10 minutes.

Have you tried grilling them? I put the stuffed peppers on some foil on the gas grill for 15-20 minutes. Wonderful! I really like using the cherry hot peppers for this.

When I do the sweet red peppers roasted, they sit directly on the metal 'flavorizer' bars on my Webber. They take just too long to burn off the skins any other way. On of my favorist is the sweet cherry peppers pickled. These are not found in sore much anymore, and for me the hot ones are a bit too much. Recently in a salad bar, there was a medium hot red peppers with thin flesh, and were destemmed and deseeded. These were pickled in a sweet brine which made for a very nice 'shock'.