Directions:
- Preheat the grill to medium high.
- Mix all packages of cream cheese with garlic, sundried tomatoes, basil and salt.
- Mix until smooth.
- Cut a small slice on one side of the pepper and remove all of the meat and seed from the jalapeno. (I have used the extra jalapeno, finely chopped, in the cream cheese mixture also, only if you like it HOT!).
- Fill the opening of the jalapeno with the cream cheese mixture using a pastry bag, or whatever kitchen tool allows you to fill it the easiest. (some times I have found that a steak knife works the best.)
- Be careful not to overfill, as filling may spurt out during cooking.
- Wrap each pepper with 1 strip of bacon, securing the opening in the pepper with a pre-socked toothpick. (If serving a large crowd and you are using long metal or wood skewers this works also.).
- Barbeque the peppers until the bacon is fully cooked.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.62 Kcal (710 kJ) | ||
| Calories from fat | 138.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.43g | 24% | |
|---|---|---|---|
| Cholesterol | 8.91mg | 3% | |
| Sodium | 189.13mg | 8% | |
| Potassium | 264.92mg | 6% | |
| Total Carbs | 2.98g | 1% | |
| Sugars | 1.78g | 7% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 5.11g | 10% | |
| Vitamin C | 25.7mg | 43% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 266.18 Kcal (1114 kJ) | ||
| Calories from fat | 217.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.21g | 24% | |
|---|---|---|---|
| Cholesterol | 13.98mg | 3% | |
| Sodium | 296.8mg | 8% | |
| Potassium | 415.73mg | 6% | |
| Total Carbs | 4.68g | 1% | |
| Sugars | 2.8g | 7% | |
| Dietary Fiber | 1.21g | 3% | |
| Protein | 8.02g | 10% | |
| Vitamin C | 40.4mg | 43% | |
| Iron | 0.2mg | 1% | |
| Calcium | 23.6mg | 2% | |
* 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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