Instructions

1. Slice your jalapeno peppers lengthwise in half, remove the seed cores and stuff. Then place them onto an indented broiler pan for baking. The indents actually help prevent the peppers from rolling over and spilling the filling out.

2. Cut the tops off your jalapeno peppers, remove the seed cores and stuff them. Push a skewer through the center of one of your stuffed upright jalapenos so that the skewer goes in one end and comes out the other. Add another pepper to the skewer and then another. When you have a line of peppers -- usually about five -- on the skewer, rest the ends of the skewer on the edges of a baking pan so that the peppers are extending across the width of the pan. Repeat the process with another skewer and five more peppers. You should be able to get about three rows of skewers on a 9- by 13-inch baking pan.

3. Determine the average circumference of your stuffed upright jalapenos. Using scissors, cut holes with this measurement into the bottom of a foil baking dish. Turn the baking dish upside down, creating a "stand" for your stuffed peppers. Place each pepper into a pre-cut hole and bake as directed.