REC: Roasted Stuffed Jalapenos
Diabetics don't have to eat boring food !!
Here's what I made today for Game-Watching.
Beer wasn't on my portion of the menu but others enjoyed it with these.
-= Exported from BigOven =-
Roasted Stuffed Jalapenos
Beef filled peppers roasted w/ a bacon cap. Make lots, they're popular.
Recipe By: Pete Romfh
Serving Size: 12
Main Ingredient: Jalapenos
Categories: Diabetic, Superbowl, New Year, Fourth of July, Roast, Grill,
Broil, Simple - Easy, Snacks, Brunch, Appetizers
-= Ingredients =-
1/2 pound Ground beef ; - fried, crumbled, & drained.
3 cloves Garlic ; - Finely minced
1/4 cup Onion ; - finely chopped
8 ounces Neufchatel Cheese ; - room temp
2 tablespoons Barbecue Sauce ; - Mild is fine,
1 tablespoon Lemon Juice ; - or use tangy BBQ sauce
1/4 teaspoon Kosher Salt
1/4 teaspoon Black pepper
12 large jalapeno peppers ; - As large as you can find
6 ounces Bacon ; - the fatty stuff is fine.
12 Round ~~ Toothpicks ~~
-= Instructions =-
Cut stem ends off peppers and use an apple corer (or vegetable peeler) to
clean out the seeds & ribs from inside. Wash and set aside.
While the beef is frying add the garlic and onion and let it cook for a
couple of minutes. Drain the meat thoroughly and crumble it fairly fine.
Mix it with the cream cheese, BBQ sauce, lemon juice, salt & pepper. You
should have a moderately thick paste but still be spoonable.
Using a small spoon, fill each pepper with the meat/cheese mixture. Then
take 1/2 a strip of bacon and drape it over the open end of the pepper. Hold
it in place with a toothpick.
Like these up on your broiler pan or put them in a "Chile Grill" if you
happen to have one.
Pop them under the broiler for about 5-10 minutes, or bake them at 350° for
about 30 minutes.
You can also cook these in your wood smoker or put them on the gas grill
with some smoking wood chips it you're into the "outdoor cooking" thing.
Either way get them roasted until the peppers are soft and the bacon is
Pull them off and arrange them on a plate. Let your guests sample one and
stand by to make more.
This recipe doubles or quadruples nicely if you're feeding a large gang.
Usually after the first batch you'll have plenty of extra hand to help make
Makes 12 (92g) servings, each contains an estimated:
Cals: 192, FatCals: 146, TotFat: 37g
Chol: 37mg, Na: 275mg, K: 186mg
TotCarbs: 4g, Fiber: 1g, Sugars: 2g
NetCabs: 3g, Protein: 7g
** Recipe and photo at: http://www.bigoven.com/recipe160304 **
** Easy recipe software. Try it free at: http://www.bigoven.com **
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh (at) hal-pc (dot) org
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