Cheese-Stuffed Jalapenos 2
A few years ago, I saw a man in the grocery store buying a big bag full of jalapeno peppers. I asked him what he intended to do with them, and he shared this recipe with me right there in the store! —Janice Montiverdi, Sugar Land, Texas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 25 medium fresh jalapeno peppers
- 8 oz philadelphia(r) cream cheese softened
- 3 cups cheddar cheese finely shredded
- 1-1/2 teaspoons worcestershire sauce
- 4 strips bacon cooked and crumbled
- Carbohydrate 2.21870625026781 g
- Cholesterol 43.8762500219685 mg
- Fat 13.0066250069337 g
- Fiber 0.612499989569187 g
- Protein 7.49956250520968 g
- Saturated Fat 8.30881500441296 g
- Serving Size 1 1 Serving (62g)
- Sodium 214.361250129928 mg
- Sugar 1.60620626069862 g
- Trans Fat 2.00069000035882 g
- Calories 158 calories
Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside. In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno half; sprinkle with bacon. Place on a greased baking sheet. Bake at 400 degrees for 5-10 minutes or until cheese is melted. Serve warm.
