Directions:
- Coat a small skillet with vegetable oil; heat over medium heat. Cook peppers for 5 minutes, turning ocassionally, until lightly charred. Cool.
- Halve peppers; remove seeds and membranes. Scoop out tomato halves. Set halves aside.
- Remove yolks from eggs and place in a medium bowl. Add 4 of the egg white halves to bowl; mash with a fork. Stir in yogurt, cilantro, green onions, dressing mix, and oil. Spoon mixture into halved jalapenos, tomatoes, and egg whites.
- Cover and chill up to 8 hours. Top with olive slices, if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.78 Kcal (384 kJ) | ||
| Calories from fat | 64.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.18g | 11% | |
|---|---|---|---|
| Cholesterol | 107.66mg | 36% | |
| Sodium | 62.25mg | 3% | |
| Potassium | 122.91mg | 3% | |
| Total Carbs | 2.16g | 1% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 4.89g | 10% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 0.3mg | 2% | |
| Calcium | 28mg | 3% | |
| Amount Per 100 g | |||
| Calories | 125.13 Kcal (524 kJ) | ||
| Calories from fat | 88.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.78g | 11% | |
|---|---|---|---|
| Cholesterol | 146.78mg | 36% | |
| Sodium | 84.87mg | 3% | |
| Potassium | 167.57mg | 3% | |
| Total Carbs | 2.95g | 1% | |
| Sugars | 2.16g | 6% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 6.67g | 10% | |
| Vitamin C | 11.8mg | 14% | |
| Iron | 0.4mg | 2% | |
| Calcium | 38.1mg | 3% | |
* 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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