Stuffed Jalapeño Peppers

Stuffed Jalapeño Peppers might be just the hor d'oeuvre you are searching for. One portion of this dish contains about 5g of protein, 13g of fat, and a total of 160 calories. This recipe serves 24. For 53 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of bacon, peppers, oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1539 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Kraft Recipes. With a spoonacular score of 31%, this dish is rather bad. Similar recipes include Chili-Stuffed Jalapeño Peppers, Cheese & Bacon-Stuffed Jalapeños, and Jalapeño-Stuffed Cheeseburgers with Guacamole Topping.

Servings: 24

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

8 slices cooked OSCAR MAYER Bacon, crumbled

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 eggs, beaten

1/4 cup flour

2 cups oil

24 fresh jalapeño peppers (2 lb.)

40 RITZ Crackers, finely crushed

1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese

Equipment:

frying pan

sauce pan

paper towels

Cooking instruction summary:

Cut lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingredients; spoon into peppers. Roll peppers in flour; dip in eggs, then roll in cracker crumbs until evenly coated. Place in single layer in shallow pan. Refrigerate 15 min. Heat oil in medium saucepan to 375F. Add peppers, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm.

 

Step by step:


1. Cut lengthwise slit in top of each pepper; scrape out seeds and veins.

2. Combine next 3 ingredients; spoon into peppers.

3. Roll peppers in flour; dip in eggs, then roll in cracker crumbs until evenly coated.

4. Place in single layer in shallow pan. Refrigerate 15 min.

5. Heat oil in medium saucepan to 375F.

6. Add peppers, in batches; cook 3 min. or until golden brown.

7. Drain on paper towels.

8. Serve warm.


Nutrition Information:

Quickview
159k Calories
5g Protein
12g Total Fat
6g Carbs
2% Health Score
Limit These
Calories
159k
8%

Fat
12g
20%

  Saturated Fat
5g
33%

Carbohydrates
6g
2%

  Sugar
1g
2%

Cholesterol
38mg
13%

Sodium
188mg
8%

Get Enough Of These
Protein
5g
10%

Vitamin C
30mg
37%

Phosphorus
98mg
10%

Calcium
91mg
9%

Vitamin A
383IU
8%

Selenium
4µg
7%

Vitamin K
7µg
7%

Vitamin B6
0.12mg
6%

Vitamin B2
0.1mg
6%

Vitamin B1
0.08mg
5%

Vitamin E
0.77mg
5%

Manganese
0.09mg
4%

Vitamin B3
0.82mg
4%

Zinc
0.56mg
4%

Folate
14µg
4%

Iron
0.61mg
3%

Potassium
115mg
3%

Fiber
0.79g
3%

Vitamin B12
0.17µg
3%

Vitamin B5
0.25mg
3%

Magnesium
9mg
2%

Copper
0.04mg
2%

Vitamin D
0.22µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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