54 cal Stuffed Jalopenos Wrapped in Bacon

The ones I made today came out to 54 calories, 3 carbs, 1 fiber, 4 fat, 1 sugar, and 82 sodium per Jalapeno.

Used: Farmland Low sodium bacon, Great Value (walmart) Colby & Monterrey shredded cheese, Giant Jalapeno lol

You can actually make them less w/ smaller Jalapenos (the ones I had today were pretty big 40 grams each, the average seems to be around 25 grams), and different lower calorie cheese, this is just what I had on hand. I don't care much for it, but If you like Turkey Bacon, you could probably substitute that too.

Okay...so on to how to make them. ***When cutting hot peppers, gloves are recommended and avoid touching your face. I've never had problems with my hands (wearing no gloves), but like an idiot I've itched my face...oh the burning....

Pre-heat oven to 450 degrees

1) Cut the ends off the peppers, put them into a pot of boiling water. Boil for 5-10 minutes. (I do this because I like softer peppers (almost melty soft). If you want your peppers to still have more of a crunch, skip this step). (the longer you boil the peppers, the milder they become *just a side note*). Drain and rinse in cold water; set aside.



2) Cut jalapenos in half lengthwise; remove seeds and membranes.



3) Measure out cheese, and cut bacon pieces in half.

4) Put 1 tbsp of cheese into each pepper, wrap with half bacon piece, and secure with tooth pick (or in my case broken kabob sticks because I didn't have tooth picks lol) Place peppers on baking dish. *** You are going to want some kind of raised rack, otherwise the pepper just cooks in the bacon grease...leaves it soggy and gross, you want the grease to be able to cook off.



5) Bake at 450 for 10 minutes, or until bacon is full cooked.

6) Remove and let cool, and enjoy