We tried our hand at a garden for the first time this year. Some things turned our good, others not so much. One thing that took off was our jalapeno plants. Dan picked about 20 peppers and I decided to whip up a mixture to stuff it with. Now, keep in mind that I have gained a ton of weight back this summer, so I made all of these with lower fat ingredients. Enjoy!
About 20 small to medium jalapeno peppers
4 oz. "Neufchâtel" cream cheese
1/4 cup reduced fat sharp cheddar cheese
1 2oz jar pimentos
15 slices turkey bacon, separated
toothpicks
Crisp 5 slices on bacon in pan or oven and crumble. Slice one side of the peppers and take seeds out, being careful not to separate both sides of the peppers (it is alright if you do, it just makes in more difficult later). Blanch peppers for 2-3 minutes. (Boil in water and immediately place in cold water to stop cooking process). I do this to take a bit of the heat from the jalapenos. If you like them hotter, skip the blanching step, but make sure to rinse the peppers thoroughly. Mix cream cheese, pimentos with juice from jar, cheese, and crumbled bacon. Stuff each pepper with cheese mixture so that the pepper can be closed. Wrap each pepper with 1/2 slice of bacon, using a toothpick to keep in place. Wrap 4-5 peppers in aluminum foil, well sprayed with cooking spray. Grill over medium heat 10-15 minutes, or until bacon crisp.
No comments:
Post a Comment