Cool cream cheese contrasts nicely with slightly spicy peppers in this simple recipe
This recipe is:
Quick
7 Servings
Prep/Total Time: 10 min
Ingredients
2 jars (11-1/2 ounces each) whole jalapeno peppers, drained
1 package (8 ounces) cream cheese, softened
Directions
- Cut a slit along one side of each pepper.
- Remove seeds; rinse and dry.
- Fill the inside of each with about 2 teaspoons of cream cheese. Yield: about 20 appetizers.
Footnote:
- When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Nutrition Facts:
- 1 serving (3 each) equals 127 calories, 12 g fat (7 g saturated fat), 36 mg cholesterol, 96 mg sodium, 4 g carbohydrate, 1 g fiber, 3 g protein.
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