1/2 lb Jalapeños
1/4 Cup Fancy Shredded Cheese Lite Mexican Blend
1/4 Cup Organic Light Whipped Cream Cheese
This recipe is inspired by my vegetarian and pescatarian friends, of whom there are many and by my neighbor in Rosarito, Vonnie Hartwigsen, who knows how to throw a dinner party if I do say so myself! The gist of Vonnie’s recipe was jalapeño stuffed with cheese. There were a few elements to hers that I couldn’t recreate so I made my own rendition.
Take a half pound of jalapeños, eight ounces. Wash them, slice them in half, clean out the seeds, but leave the stems as they come in handy later when you’e snacking.
Next, take 1/4 cup of Fancy Shredded Lite Mexican Blend Cheese and 1/4 of Organic Light Whipped Cream Cheese and mix it up in a bowl. Then take the cheese mixture and stuff it into the jalapeño halves. Place the stuffed jalapeños face up onto a cookie sheet covered in parchment paper.
If you’re not into spicy foods or are cooking for kids then try using mini bell peppers instead of the jalapeños. The baking time may be slightly shorter if the mini bell peppers are smaller in size so adjust the bake time accordingly.
Bake on 350 degrees, in a preheated oven, for approximately 18 minutes. Move the stuffed peppers onto a fresh plate and they are ready to serve! Yum!!
Gluten free, keto, paleo, vegetarian, appetizer, starter, party food, finger food, healthy, simple