Stuffed Jalapeno Peppers


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Jalapenos lose their heat when they lose their seeds. Remove the seeds and the white vein and discover the taste of a jalapeno instead of its heat. Be careful NOT to touch the seeds and vein with your bare hands- the oils from the pepper will stay on your skin for hours.

Serves 12 Time 25 minutes

non-stick cooking spray
12 large jalapeño pepper
1/2 c fat-free cream cheese, softened
6 tbsp fat-free shredded cheddar cheese, or Cheddar jack, divided
2 tbsp scallion, sliced
2 tbsp fresh cilantro,chopped
1/4 tsp table salt
1/4 tsp minced garlic
1/4 tsp paprika, smoked variety (plus extra for garnish)


  1. Coat grill rack with cooking spray; preheat grill to medium-high.
  2. Cut off a thin slice from one side of each pepper, leaving stems intact; scoop out seeds.
  3. In a medium bowl, stir together cream cheese, 3 tablespoons shredded cheese, scallions, cilantro, salt, garlic and paprika until blended. Fill each pepper with about 2 teaspoons cheese mixture; sprinkle remaining 3 tablespoons shredded cheese evenly over peppers and sprinkle with more paprika, if desired.
  4. Reduce heat to medium; grill, covered, until bottoms of peppers are lightly charred, peppers are tender and cheese is melted, about 7 to 8 minutes. Let stand 5 minutes before serving.

Per Pepper
Nutrition Info : calories 19.8, fat 0.2g, protein 2.8g, carbohydrates 1.7g, sodium 140.4mg

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

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