Wearing gloves, slice each jalapeno lengthwise. Remove seeds and cut into thirds. Mix cream cheese and onion soup mix. Fill each pepper with cream cheese mixture. Wrap each pepper with 1/2 slice of pre-cooked bacon and secure with a toothpick. Chill and serve.
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Serving Size: 1 recipe (266g) | ||
Recipe Makes: many Serving | ||
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Calories: 890 | ||
Calories from Fat: 700 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.8g | 104 % | |
Saturated Fat 43.8g | 219 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 249.5mg | 77 % | |
Sodium 3860.1mg | 133 % | |
Potassium 594.2mg | 16 % | |
Total Carbohydrate 34.6g | 10 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 32g | ||
Protein 16.4g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 890
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