Jalepeño Poppers with Sun-dried Tomatoes
Sun-dried tomatoes bump up the flavor in these classic jalapeno poppers.
Servings 6 Servings
Calories 184kcal
Ingredients
- 3 jalapeno peppers
- 4 oz cream cheese
- ¼ cup shredded cheddar cheese
- 1 tablespoon sun-dried tomatoes in oil
- 1 teaspoon oregano
- 6 slices of bacon
Instructions
- In a bowl, mix together cream cheese, cheddar cheese, sun-dried tomatoes and oregano to form a paste.
- Cut jalapeño peppers in half, long ways so they are shaped like a boat. Remove seeds and stem.
- Microwave bacon slices for 30 seconds to pre-cook them.
- Stuff jalapeños with cream cheese mixture then wrap each with a slice of bacon.
- Place jalapenos on a wire cookie rack on top of a cookie sheet or grill rack for best results.
- Bake or grill at 450˚ for 12-15 minutes or until peppers are tender and bacon is crispy.
Nutrition
Calories: 184kcal | Carbohydrates: 2g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 242mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 422IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 1mg
