Roasted Jalapeno Poppers

Preparation:  15 min. Cooking: 18 min. Total: 33 min.
Recipe photo
  • 12 large jalapeno peppers
  • 1/4 Lb cream cheese , at room temperature
  • 1/4 Lb shredded smoked pepper jack cheese , or other hot pepper cheese, or extra-sharp Cheddar
  • 1/4 Cup fresh cilantro , finely chopped
  • 2 Tbsp grated onion
Preheat the oven to 425 ℉.

Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.

Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.
Calories
150 Cal
Fat
12 g
Carbs
2.8 g
Protein
6.5 g
Fiber
0.9 g
Sugar
1.3 g
Cholesterol
38 mg
Sodium
160 mg


Nutrients

Fiber     0.9 g
Fat     12 g
Sugar     1.3 g
Carbs     2.8 g
Protein     6.5 g
Calories     150 Cal

Fats

Fat, Poly     0.5 g
Fat, Mono     3.5 g
Fat, Sat     7.8 g
Fat, Trans     0 g
Fat, Percent     77 %

Vitamins

Vitamin, K     6.5 mcg     5.4 %
Vitamin, A     680 IU     23 %
Vitamin, B12     0.2 mcg     9.8 %
Niacin     0.4 mg     2.3 %
Riboflavin     0.1 mg     10 %
Vitamin, C     13 mg     14 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.2 mg     11 %
Vitamin, E     0.3 mg     1.7 %
Panto, Acid     0.2 mg     3.3 %
Choline     11 mg     1.9 %
Thiamin     0 mg     4.1 %

Minerals

Calcium     160 mcg     16 %
Phosphorus     110 mg     16 %
Magnesium     12 mg     2.9 %
Copper     0.1 mcg     5.7 %
Fluoride     0 mcg     0 %
Zinc     0.8 mg     6.8 %
Cholesterol     38 mg     0.3 %
Sodium     160 mg     11 %
Selenium     3.3 mcg     6 %
Manganese     0.1 mg     1.2 %
Potassium     110 mg     2.3 %
Iron     0.6 mg     7.3 %