- 2 jars (11-1/2 ounces each) whole jalapeno peppers, drained
- 1 package (8 ounces) cream cheese, softened
- Cut a slit along one side of each pepper. Remove seeds; rinse and dry. Fill the inside of each with about 2 teaspoons of cream cheese.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
3 each: 127 calories, 12g fat (7g saturated fat), 36mg cholesterol, 96mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 3g protein.