Stuffed Pepper Poppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 large jalepeno peppers (whole)8 oz low fat cream cheese6 slices of Turkey bacon
Heat oven to 375.
Spray foil lined jelly roll pan with vegetable non stick spray.
Using rubber gloves or your hand in a sandwich bag, slice washed/dried peppers in half. With a grapefruit spoon or other sharp spoon, scrape out seeds and white membrane. Set pepper halves aside to dry on a paper towel.
Divide cheese into 24 portions. Fill each half pepper with 1 portion.
Split bacon slices into half lengthwise and then halve those slices. Wrap around the stuffed pepper halves with the ends meeting on the bottom of the peppers. Place cheese side up on foil.
Bake for 20-25 minutes or until bacon is crispy. May also be cooked on the grill, by placing foil on the grill above coals or heat source.
Enjoy warm. May be reheated as leftovers.
Number of Servings: 12
Recipe submitted by SparkPeople user PHILLISMORRIS.
Spray foil lined jelly roll pan with vegetable non stick spray.
Using rubber gloves or your hand in a sandwich bag, slice washed/dried peppers in half. With a grapefruit spoon or other sharp spoon, scrape out seeds and white membrane. Set pepper halves aside to dry on a paper towel.
Divide cheese into 24 portions. Fill each half pepper with 1 portion.
Split bacon slices into half lengthwise and then halve those slices. Wrap around the stuffed pepper halves with the ends meeting on the bottom of the peppers. Place cheese side up on foil.
Bake for 20-25 minutes or until bacon is crispy. May also be cooked on the grill, by placing foil on the grill above coals or heat source.
Enjoy warm. May be reheated as leftovers.
Number of Servings: 12
Recipe submitted by SparkPeople user PHILLISMORRIS.
Nutritional Info Amount Per Serving
- Calories: 65.6
- Total Fat: 4.8 g
- Cholesterol: 17.0 mg
- Sodium: 149.1 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.4 g
- Protein: 3.3 g
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