3 jalapeno pepper seeds, seeded and chopped
2 tablespoons water
2/3 cup grated Parmesan cheese
2 tablespoons chopped onion
2 teaspoons garlic powder
3 teaspoons dried marjoram
1 teaspoon dried thyme
2 teaspoons lemon juice
3 teaspoons beef bouillon granules
salt to taste
ground black pepper to taste
Peel jalapeno pepper (Peppermint) seeds; place them in a medium bowl. Add water, cream cheese, onion, garlic powder, marjoram, thyme, lemon juice, meat bouillon, salt, pepper and chili powder, and mix well. Cover and chill at least 2 hours.
Preheat the oven to 400 degrees F (200 degrees C).
Remove caps from peppers; slice into 1/4 inch squares.
Wash peppers repeatedly against light brown mold. Strain peppers, reserving skins, and set aside.
Place peppers in a medium saucepan and cover with water. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes, turning peppers every 20 minutes.
Remove peppers from marinade and transfer to a medium bowl. Mix cream cheese, lemon juice, beef bouillon, salt, pepper and celery broth together and spread mixture over peppers.
Arrange peppers on the prepared baking sheet. Seal edges of each pepper with a piece of parchment. Arrange pepper caps on the pepper bulbs. Spoon tomato mixture over peppers. Sprinkle with cheese mixture and sprinkle with marjoram and thyme. Sprinkle with remaining celery.
Bake peppers at 400 degrees F (200 degrees C) for 10 minutes or until pepper is tender.