Jalapeno Poppers
I have to give credit for this to another recipe site (now defunct). But the recipe should live on!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 15
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 4 oz cheddar cheese shredded
- 1/4 cup parmesan cheese grated
- 1 cup bread crumbs
- 8 oz cream cheese
- 1 tsp cayenne pepper
- 6 bacon slices
- 2 tbsp parsley dried
- 1 tbsp olive oil
- 24 jalapeno peppers
- 1 garlic clove pressed or chopped fine
- 2-1/2 tbsp green onion chopped fine
- 1/2 tsp cilantro chopped fine
- 16 pimento chopped
- Carbohydrate 52.1850159805618 g
- Cholesterol 284.568190165333 mg
- Fat 94.6600100316658 g
- Fiber 4.1107578141941 g
- Protein 27.2714848425493 g
- Saturated Fat 51.249085691946 g
- Serving Size 1 1 Serving (391g)
- Sodium 1952.79558119964 mg
- Sugar 48.0742581663677 g
- Trans Fat 12.9732483973614 g
- Calories 1154 calories
Mix all ingredients except peppers. Slice peppers lengthwise and remove all the core leaving the stem attached. Completely fill each pepper half. Mix the bread crumbs and parsley. Them dip each pepper so the bread crumbs coat the filling. Top each pepper with a strip of bacon and bake at 350deg until the bacon is done.
