Caramelized Onion … Gruyere … Turkey Burger … all stuffed in a teeny weenie (SPICY) jalapeño!!!!! Say what?!

Friends, be warned – these are incredibly addicting.

AND spiiiiiiiiicy. You’d think the baking of the peppers would mellow out some of the heat (and it does… a little), but these tiny green guys still pack a one-two punch of mouth tingling power in every cheesy/ meat/ oniony bite. It’s exciting!

Best washed down with an ice cold beer (or root beer if you don’t swing that way), these small burger bites are sure to be any spice lovers new favorite treat!

Happy Friday, friends! xo

Caramelized Onion & Gruyere Turkey Burger Stuffed Jalapeños – Baker by Nature

Serves 2-10… depending on the eaters appetites 😉

Ingredients:

12 jalapeño peppers, cut in half length wise and seeded

1 tablespoon olive oil

1 medium-sized red onion, diced

1 pound ground turkey meat

1 tablespoon yellow or dijon mustard

2 tablespoons ketchup

1 teaspoon worcestershire, sauce

salt and pepper to taste

1/4 cup panko bread crumbs

6 oz gruyere cheese, grated and divided

Instructions:

Preheat oven to 400 degrees (F).

Cut peppers in half, remove seeds, and lay – cut side up – on a large baking sheet; set aside.

Place oil in a large skillet and heat over a medium flame. Add the diced onion and cook, stirring occasionally, for 8 minutes, or until soft and slightly golden in color. Add ground beef, breaking it up with a wooden spatula, and cook just until the pink begins to disappear; about 3 minutes. Add mustard, ketchup, worcestershire, and salt and pepper. Cook until most of the liquid has evaporated; about 2 minutes.

Remove pan from heat and stir in panko and 3/4 of the cheese.

Carefully scoop about 2 tablespoons of the mixture into each pepper (how much you can actually fit will ultimately depend on the size of your peppers), and pat the mixture down with your hands, securing it’s patted well into the canal of the pepper.

Place baking sheet in the oven and bake for 20 minutes. Carefully remove pan from the oven and sprinkle pepper with remaining cheese. Cover with a tin foil tent, and bake for another 5 minutes. Serve at once!