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Ingredientes
- 12 large jalapeno peppers
- 8 oz cream cheese (1 block), softened
- 4 oz feta cheese, crumbled
- 1 lb. bacon
- Toothpicks
Direcciones
- Preheat oven to 375.
- Wash jalapenos and pat dry. Slice the bottom ends off (the end without the stem). Using a small spoon or butter knife, dig in and scrap the seeds and ribs out â that is unless you love to have your mouth set on fire. Every now and then I get in that mouth-on-fire mood. Itâs the bad girl in me.
- Now, you could always slice them vertically in half instead and make a double batch (you would need to cut the bacon in half), but I personally like them this way.
- Blend the cream cheese and feta together in a mixing bowl, and carefully stuff the mixture in the peppers. Wrap with bacon and secure with a toothpick.
- Bake for 20 -25 minutes, flipping halfway through, until bacon starts to get browned and crispy. If youâre making peppers that are pretty small, cut the time down by 5 minutes or so.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 533 | |
| Calories from Fat 458 | 86% |
| Total Fat 51.17g | 64% |
| Saturated Fat 21.47g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 962mg | 40% |
| Potassium 277mg | 8% |
| Total Carbs 4.33g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.88g | 2% |
| Protein 14.04g | 22% |
