Bulgur & Quinoa Stuffed Jalapenos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
16 pepper Jalapeno Peppers 84 gram Cheese, Natural Shredded Cheddar/Jack, Kirkland, 28g (1/3 cup) 0.50 cup earthly grains quick cook bulgur quinoa blend (by ROX5CAR) 4 tbsp Philadelphia Light cream cheese (31g)
Preheat oven to 400 degrees. Cook the Bulgur and Quinoa blend according to the package instructions. I boiled in water, not broth. While the grains are boiling, slice jalapenos in halves and remove the stem and seeds. Always wear gloves while slicing hot peppers and try to avoid touching your face until the gloves are removed and your hands washed. Once sliced, lay peppers open-side-up on a baking sheet. The grains should be past boiling until soft, with heat removed and sitting in the pot for five minutes soaking in the remaining water. If so, add the cheese to the grains and fold throughout while cheese melts. Add salt and pepper to taste. Then stuff this mixture into each pepper. Should be about 1 tbsp of stuffing per pepper. Bake the stuffed peppers at 400 degrees for approx 15 minutes. Wait till peppers are cooked, then in a microwave safe bowl, heat the cream cheese for about 1 minute (taking it out half way through to stir and check it) until the cream cheese is soft and easy to dab or drizzle on stuffed peppers. Allow peppers to cool about 5 minutes and enjoy.
Serving Size: 2 stuffed pepper halves
Serving Size: 2 stuffed pepper halves
Nutritional Info Amount Per Serving
- Calories: 54.8
- Total Fat: 2.6 g
- Cholesterol: 8.1 mg
- Sodium: 51.4 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 0.9 g
- Protein: 2.4 g
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