Directions:
- PREHEAT oven to 350°F. Heat dressing in medium saucepan on medium-high heat. Add meat, tomatoes, almonds and raisins; cook 3 to 5 minutes or until heated through, stirring occasionally. Remove from heat; drain excess liquid. Stir in 1/4 cup of the cheese; set aside.
- CUT each pepper in half lengthwise; remove and discard seeds. Place peppers on foil-covered baking sheet. Fill each with about 1 Tbsp. of the meat mixture.
- BAKE 10 minutes; sprinkle with remaining 3/4 cup cheese. Bake an additional 3 to 5 minutes or until cheese is melted. Serve warm.
- NOTE: Use disposable gloves when cutting and removing seeds from the jalapeno peppers. You can make ahead. Cover and refrigerate up to 12 hours. When ready to serve, uncover and bake as directed.
- Substitute: Chopped Pecans or Walnuts for the almonds and/or golden raisins for the black raisins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.91 Kcal (963 kJ) | ||
| Calories from fat | 163.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.16g | 28% | |
|---|---|---|---|
| Cholesterol | 27.23mg | 9% | |
| Sodium | 99.85mg | 4% | |
| Potassium | 267.01mg | 6% | |
| Total Carbs | 6.42g | 2% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 13.05g | 26% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 141.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 349.67 Kcal (1464 kJ) | ||
| Calories from fat | 248.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.63g | 28% | |
|---|---|---|---|
| Cholesterol | 41.42mg | 9% | |
| Sodium | 151.87mg | 4% | |
| Potassium | 406.1mg | 6% | |
| Total Carbs | 9.76g | 2% | |
| Sugars | 2.42g | 6% | |
| Dietary Fiber | 3.97g | 10% | |
| Protein | 19.85g | 26% | |
| Vitamin C | 1.7mg | 2% | |
| Iron | 1.9mg | 7% | |
| Calcium | 214.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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