Directions:
- Rinse and cut the jalapeños in half leaving the stem on one side of the pepper for a handle.Use a small spoon to remove the seeds and then cut away the remaining veins.
- Mix the cheddar and cream cheese together and set aside to get to room temperature. Cut each piece of bacon in half. Fry the bacon until it is half cooked. Fill each pepper with the cheese mixture so it is level across the pepper.
- Wrap each pepper with a half piece of pepper bacon using a tooth pick to hold together. Bake at 425°F in the oven for 10 to 12 minutes until browned. Remove from oven and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.54 Kcal (316 kJ) | ||
| Calories from fat | 57.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 10% | |
|---|---|---|---|
| Cholesterol | 17.68mg | 6% | |
| Sodium | 93.45mg | 4% | |
| Potassium | 57.43mg | 1% | |
| Total Carbs | 2.28g | 1% | |
| Sugars | 1.07g | 4% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 2.9g | 6% | |
| Vitamin C | 17.7mg | 30% | |
| Vitamin A | 0.2mg | 5% | |
| Calcium | 66.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 161.47 Kcal (676 kJ) | ||
| Calories from fat | 121.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.54g | 10% | |
|---|---|---|---|
| Cholesterol | 37.8mg | 6% | |
| Sodium | 199.76mg | 4% | |
| Potassium | 122.77mg | 1% | |
| Total Carbs | 4.87g | 1% | |
| Sugars | 2.29g | 4% | |
| Dietary Fiber | 1.22g | 2% | |
| Protein | 6.2g | 6% | |
| Vitamin C | 37.9mg | 30% | |
| Vitamin A | 0.3mg | 5% | |
| Calcium | 141.2mg | 7% | |
* 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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