Cheese-Stuffed Jalapenos Recipe

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Cheese-Stuffed Jalapenos Recipe

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"Folks gobble up these taste-tempting stuffed peppers," relates Gay Nell Nicholas of Henderson, Texas. "They have a crisp golden coating, cheesy center and pleasantly spicy flavor. The best part is that no one realizes they are low in fat, too."
Recommended: Stuffed Burgers
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1/4 cup fat-free mayonnaise
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 18 jalapeno peppers (about 3 inches long), halved lengthwise and seeded*
  • 2 egg whites
  • 1 tablespoon fat-free milk
  • 1-1/2 cups crushed cornflakes

Directions

In a small mixing bowl, combine the first five ingredients; beat until blended. Spoon into pepper halves, packing tightly. In a shallow bowl, whisk egg whites and milk. Place cornflakes in another shallow bowl. Dip peppers into egg mixture, then coat with cornflakes. Place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until browned. Yield: 9 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cheese-Stuffed Jalapenos in Light & Tasty February/March 2002, p65

Nutritional Facts

4 each: 127 calories, 3g fat (2g saturated fat), 10mg cholesterol, 441mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1/4 cup fat-free mayonnaise
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 18 jalapeno peppers (about 3 inches long), halved lengthwise and seeded*
  • 2 egg whites
  • 1 tablespoon fat-free milk
  • 1-1/2 cups crushed cornflakes
  1. In a small mixing bowl, combine the first five ingredients; beat until blended. Spoon into pepper halves, packing tightly. In a shallow bowl, whisk egg whites and milk. Place cornflakes in another shallow bowl. Dip peppers into egg mixture, then coat with cornflakes. Place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until browned. Yield: 9 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cheese-Stuffed Jalapenos in Light & Tasty February/March 2002, p65

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