Preheat grill to medium. Cut off top of each pepper and carefully core the pepper, removing all seeds. If you do not have a jalapeno corer, a vegetable peeler is a good kitchen tool for hallowing out peppers. Remember to oils in jalapeno peppers are very hot, so take care not to touch your face or eyes. Place the peppers upright in roasting holes.
In bowl, mix cream cheese, cheddar cheese, garlic, onion, tomatoes, salt and pepper. Put mixture in pasty bag and pipe cheese evenly into peppers. A knife or spoon may also be used to stuff the peppers. If desires, wrap upper half of each piece with a 1/2 slice of bacon and skewer with water soaked toothpicks. The water helps keep the toothpicks from catching fire.
Grill peppers until bacon is done, about 20 - 30 minutes. Serve hot.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 57 (84%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||8 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 9.5mg||3 %|
|Sodium 120.7mg||4 %|
|Potassium 60.3mg||2 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.6g|
|Protein 1.8g||3 %|
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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: 68
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