Stuffing improves jalapeno peppers
Spicy, cheesy and porky. You really can’t go wrong with stuffed jalapeno peppers.
4 ounces cream cheese, softened
1/2 cup grated sharp cheddar cheese
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
4 ounces sausage, cooked and crumbled
2 scallions, green and white parts, chopped
6 jalapeo peppers, halved lengthwise, seeds removed
2 tablespoons butter, melted
1/2 teaspoon smoked paprika
1/2 cup panko breadcrumbs
Heat the oven to 400 F. Spray a rimmed baking sheet with cooking spray.
In a medium bowl, stir together the cream cheese, cheddar, cumin, chili powder, garlic powder, sausage and scallions. Spoon the mixture into the jalapeos halves, then arrange them on the prepared baking sheet.
In a small bowl, stir together the butter, smoked paprika and panko. Spoon the panko mixture onto the filling in the jalapeos.
Bake for 15 minutes, or until bubbly and golden.
Serves 6. Per serving: 230 calories; 180 calories from fat; 20 g fat; 55 mg cholesterol; 7 g carbohydrate; 1 g fiber. r.; 1 g sugar; 7 g protein; 270 mg sodium.