Life is good.
At this moment I am watching the Dallas Cowboys play their first game in the new Cowboy’s Stadium (have ya’ll heard about the stadium? Its really amazing. A true modern marvel.) I am also drinking a frosty cold beer and snacking on stuffed jalapeno peppers.
But let’s get real.
Ya’ll know I care more about the food than the game. So how about I gave you a play by play on how to make some stuffed jalapeno peppers that aren’t too bad for you, but still tackle you with plenty of flavor! (So cheesy, the peppers and me!)
Stuffed Jalapeno Peppers
yield: 6 stuffed peppers
3 Jalapeno Peppers, halved and seeded
1 slice Bacon, cooked and chopped
3 oz Reduced Fat Cream Cheese, softened
2 oz Cheddar Cheese, shredded
1 tsp Jalapeno Pepper, small dice
dash of Salt, Pepper, Onion Powder, Cumin
Panko Bread Crumbs
Butter Flavor Pan Spray
preheat oven to 400 degrees
1. Cut the peppers in halve and clean out the seeds and membrane while wearing gloves. Set aside.
2. In a small bowl use a spatula to mix together the bacon and cream cheese until soft and combined. When smooth add the cheese, pepper, and seasoning.
3. Use a spoon to spoon the mixture into the peppers. Make sure the filling is packed in there tight. Dip each pepper in the panko, or sprinkle the panko on top (whichever way would work better for you.) Spray the top of the peppers with the butter pan spray.
4. Place on a baking sheet and bake for 15 minutes, until the peppers and wrinkled and the panko has browned.
5. Let cool 2 minuted before enjoying!
These peppers are delicious and addicting! If each one of these stuffed peppers was wrapped in bacon then I would have felt guilty about going back for thirds fourths. Instead the one slice divided between the 6 stuffed peppers satisfied my bacon tooth. The filling was creamy and had the right amount of heat…
(right amount of heat to be chased down by a frosty cold beer!)
