HEAT oven to 375?F.
COMBINE all ingredients except peppers; spoon into peppers.
PLACE, filled-sides up, on baking sheet.
BAKE 10 min. or until cheese is melted.
kraft kitchens tipsSUBSTITUTESubstitute 3 large red, yellow or green bell peppers, each cut into 6 triangles, for the jalapeno pepper halves. Top with cheese mixture before baking as directed. SPECIAL EXTRAAdd 1/4 tsp. ground red pepper (cayenne) to the cream cheese mixture before spooning into peppers
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|Serving Size: 1 recipe (249g)|
|Recipe Makes: 1|
|Calories from Fat: 743 (80%)|
|Amt Per Serving||% DV|
|Total Fat 82.6g||110 %|
|Saturated Fat 49.7g||249 %|
|Monounsaturated Fat 22.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 263.3mg||81 %|
|Sodium 1184.4mg||41 %|
|Potassium 300.5mg||8 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 7.4g|
|Protein 39.8g||57 %|
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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: 925
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