These are a twist on the typical jalapeno stuffed cream cheese peppers. I came up with these for a girls gathering because I was craving the spicy, rich little guys we usually make. I changed my typical recipe up a bit based on ingredients that I had on hand and they turned out absolutely delicious! I justify these little snacks because I use the “light” cream cheese and sour cream; as well as choose the lower fat bacon made from turkey… but I’m warning you… they’re absolutely addictive film aus mediathek downloaden!
Ingredients:
12-15 small Red, Orange & Yellow Sweet Peppers
8 oz tweakbox kan niet downloaden. Cream Cheese, room temp
1/2 Cup Sour Cream
1/2 Package Fajita Seasoning Mix
1 small can HOT Jalapeno Peppers, chopped
1/2 lb download whatsapp report. Turkey Bacon
Cut the tops off of sweet peppers and remove seeds and membranes. If you are stuffing hot jalapeno’s and would like “less hot” skip the can of chopped peppers in the cheese mixture and boil the whole jalapeno’s in water for five to ten minutes (the longer you boil the peppers, the milder they become) snagit kostenlos herunterladen. Drain and rinse in cold water; set aside for stuffing. If using sweet peppers, skip that part!
In a small bowl, mix the cream cheese and seasoning packet together until blended. Add sour cream and mix until smooth. Stir in chopped peppers.
I was a cake decorator, so I “pipe” the cheese and jalapeno mixture into each pepper and place on roasting rack. (If you don’t have any pastry bags, you can use a sturdy zip lock bag, cutting a small hole in a corner or spoon the mixture into the peppers). Then lay a third to a half a piece of bacon over the top of each pepper and either bake or grill until the peppers are soft and the bacon is crisp. (About a half hour with medium high heat – 375-degrees)
Enjoy!
~Chris
