Pepper Poppers

By Cindy_Wicker

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 6 bacon strips, cooked and crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1 pound fresh jalapenos, halved lengthwise and seeded
• 1/2 cup dry bread crumbs
• Sour cream, onion dip or ranch salad dressing

Details

Servings 16

Preparation

Step 1

In a large bowl, combine the cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs.
Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 325° for 15 minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild. Serve with sour cream, dip or dressing. Yield: about 2 dozen.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 3 poppers (calculated without sour cream, onion dip or ranch salad dressing) equals 273 calories, 21 g fat (13 g saturated fat), 63 mg cholesterol, 454 mg sodium, 10 g carbohydrate, 2 g fiber, 12 g protein.

7 WW Points Plus