Stuffed Jalapenos
Recipe: #292
October 05, 2011
Categories: Appetizers, Peppers, New Years, Oven Bake, Vegetarian, more
"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 is 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 by Step Method
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
No special items needed.
1 Reviews
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