2008 Crab-Stuffed Jalapenos

By boandozzy

1 stuffed pepper equals 41 calories, 2 g fat (1 g saturated fat), 9 mg cholesterol, 188 mg sodium, 3 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 1/2 lean meat. Originally published as Crab-Stuffed Jalapenos in Light & Tasty December/January 2008, p37

Ingredients

• 24 large jalapeno peppers
• 6 ounces fat-free cream cheese
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1 package (8 ounces) imitation crabmeat, chopped
• 1/4 cup shredded reduced-fat cheddar cheese
• 12 turkey bacon strips, halved widthwise

Preparation

Step 1

Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheese.

Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks.

Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender.
Yield: 2 dozen.