Ingredients
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cooking spray
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8 ounces cream cheese
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1 ½ cups shredded Cheddar cheese
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2 tablespoons grated Parmesan cheese
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1 ½ teaspoons garlic powder
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16 whole jalapeno peppers with stems
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8 slices bacon, cut in half crosswise
Directions
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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Mix together cream cheese, Cheddar, Parmesan, and garlic powder in a bowl until the mixture is thoroughly blended.
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Lay jalapeño pepper on a work surface and cut a lengthwise sliver from the side of the pepper, exposing seeds and white membrane. With the handle of a teaspoon, scrape out seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers.
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Chop up pepper slivers and mix into cheese stuffing. Stuff each pepper with cheese mixture and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
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Grill stuffed jalapeños on a less-hot part of the grill until peppers are hot and juicy and bacon is browned, 30 to 40 minutes.
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Christina
Nutrition Facts (per serving)
| 164 | Calories |
| 15g | Fat |
| 2g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 164 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 8g | 38% |
| Cholesterol 37mg | 12% |
| Sodium 234mg | 10% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| Protein 6g | 12% |
| Vitamin C 6mg | 7% |
| Calcium 97mg | 7% |
| Iron 0mg | 2% |
| Potassium 90mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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