Stuffed Jalapeno Peppers

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Category : Appetizers And Snacks

Recipe : Stuffed Jalapeno Peppers

This combination of slightly crunchy hot pepper and creamy filling makes a delicious
hors d'oeuvre, or serve it as a side dish with vegetable soup for a special lunch.

Makes 8 servings

12 large jalapeno peppers
1/2 teaspoon cumin seeds
1/2 cup nonfat cream cheese, at room temperature
3 ounces extra-sharp cheddar cheese, grated
2 tablespoons plain dried bread crumbs
1/4 teaspoon dried oregano leaves

Preheat oven to 425oF. Line baking sheet with foil; spray foil with nonstick
cooking spray.
In small nonstick skillet, toast reserved jalapeno seeds and cumin seeds over
medium-low heat, stirring constantly, 2-5 minutes, until fragrant and golden;
transfer to small bowl.
Add cream and cheddar cheeses to toasted seeds; with fork, mash mixture
together until well blended.
Stuff each pepper half with an equal amount of cheese mixture; set aside.
On small plate, combine bread crumbs and oregano. Dip filled side of each pepper
into bread crumb mixture; set on prepared baking sheet, crumb-side up. Bake 10
minutes, until lightly browned; serve immediately.

EACH SERVING (3 HALVES) PROVIDES: 2 1/4 Vegetables, 1/2 Protein, 25 Optional
Calories

PER SERVING: 74 Calories, 4 g Total Fat, 2 g Saturated Fat, 14 mg Cholesterol, 182
mg Sodium, 4 g Total Carbohydrate, 0 g Dietary Fiber, 6 g Protein, 186 mg Calcium

* To prepare yogurt cheese, line a colander with cheesecloth; place in deep bowl.
Spoon 3/4 cup plain nonfat yogurt (without gelatin or other additives) into colander;
refrigerate, covered, at least 5 hours or overnight. Discard accumulated liquid. Makes
about 3 ounces.