Very good and not too hot if you clean out the peppers well.
Preheat oven to 375 degrees F (190 degrees C).
Wearing rubber gloves to protect hands cut peppers in half lengthwise.
With small knife, scrape out seeds and membranes, leaving stem intact.
In bowl, combine Cheddar cheese, cream cheese and salsa; blend in 1/4 cup (50 mL) bread crumbs.
Spoon filling into each pepper half.
In small bowl, toss together remaining bread crumbs, parsley and butter.
Top each jalape?o with bread crumb mixture. (Make-ahead: cover and refrigerate for up to 24 hours.)
Bake in oven for 20 minutes or until topping is golden and crisp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 47 | ||
Calories from Fat: 25 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.5mg | 2 % | |
Sodium 89.3mg | 3 % | |
Potassium 45mg | 1 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.5g | ||
Protein 1.7g | 2 % | |
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: 47
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