We were looking for a good appetiser for a night of watching football. I came across this recipe in one of my old Weight Watchers cookbooks, "Slim Ways Mexican". They went fast! I think I would add some crumbled hot sausage or bacon, or something for another texture when we make them again.
Stuffed Jalapeno Peppers
Makes 8 servings
12 large jalapenos, halved lengthwise, and seeded and deveined. (Reserve 2 tsp of seeds)
1/2 tsp cumin seeds
1/3 cup nonfat cream cheese, at room temp (we used Neufchatel cheese)
3 oz. sharp cheddar cheese, grated (we used 2% cheddar)
2 Tablespoons plain, dry bread crumbs
1/2 tsp dried oregano leaves
Preheat oven to 425 degrees.
Line a baking sheet with foil; spray with nonstick cooking spray.
In a small skillet, toast reserved jalapeno seeds and cumin seeds over medium-low heat for about 2-5 minutes, stirring often, until fragrant and golden; transfer to a bowl.
Add cream cheese and cheddar to toasted seeds and mash all together with a fork until combined.
Stuff each pepper half with an equal amount of the cheese mixture.
In a small bowl, combine the bread crumbs and oregano. Dip the cheese side of the jalapenos into the bread crumb mixture and place on the prepared baking sheet.
Bake 10 minutes or until lightly browned. Serve immediately.
Approx. 74 calories for 3 halves.
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