Baked bacon jalapeņo poppers

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 117.2
  • Total Fat: 10.1 g
  • Cholesterol: 29.4 mg
  • Sodium: 250.7 mg
  • Total Carbs: 1.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 5.8 g

View full nutritional breakdown of Baked bacon jalapeņo poppers calories by ingredient


Introduction

You'll never miss the batter - or the gluten/carbs - in these crowd-pleasing green gems! You'll never miss the batter - or the gluten/carbs - in these crowd-pleasing green gems!
Number of Servings: 20

Ingredients

    1 8oz pkg cream cheese
    1 8oz pkg sharp cheddar cheese
    1/4 cup chopped chives
    20 jalapeņo peppers
    20 slices of bacon, uncooked and cut in half to make 40 short strips (I like Applegate farms' Sunday bacon)
    40 toothpicks

Tips

If peppers burn your hands, try coating them lightly in oil before handling them. This reduces the sting for the most sensitive skin! Any oil is fine, just make sure it is edible! I go with coconut, others use vegetable.


Directions

Preheat oven to 375. Combine cream cheese, cheddar, and chives in medium bowl, set aside. Slice peppers in half, lengthwise, and remove seeds and white pith. Stuff each pepper half with the cream cheese mixture. Wrap a half strip of bacon around each pepper and secure with a toothpick. Bake in a single layer at 375 for 30-35 minutes, or until bacon and peppers are done to your liking.

Serving Size: 20 servings, each two pepper halves

Number of Servings: 20

Recipe submitted by SparkPeople user ALIFIT.