Stuffed Jalapenos
20
Servings
Servings
10m PT10M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #292
October 05, 2011
"This recipe belongs to a friend of mine. They very quick to make and there's no need to worry about the heat as they're not hot at all as long as you scrape out all the seeds and veins."
Original recipe yields 20 servings
Ingredients
Nutritional
- Serving Size: 1 (51.3 g)
- Calories 59.5
- Total Fat - 3.8 g
- Saturated Fat - 1.4 g
- Cholesterol - 5.9 mg
- Sodium - 81.7 mg
- Total Carbohydrate - 4.9 g
- Dietary Fiber - 0.9 g
- Sugars - 2.1 g
- Protein - 1.7 g
- Calcium - 35.5 mg
- Iron - 0.4 mg
- Vitamin C - 47.8 mg
- Thiamin - 0 mg
Step 1
Preheat oven to 375 Fahrenheit
Step 2
Cut peppers in half and scrape out all the seeds and veins.
Step 3
Mix together the cheeses, salsa and 1/4 cup of the breadcrumbs in a medium sized bowl.
Step 4
Fill the pepper halves evenly and place in a baking dish.
Step 5
Mix together the remaining breadcrumbs, parsley and melted butter in a small bowl.
Step 6
Distribute evenly over filled peppers
Step 7
Sprinkle with salt and pepper, to taste, if desired.
Step 8
Bake for 20 minutes or until golden and crisp.
Tips & Variations
No special items needed.
Tags :
Appetizers
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